Name: Chef John's Beef Goulash
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 1
Cuisine: hungarian
Ingredients: 2.5 pounds boneless beef chuck roast, cut into 2-inch cubes; salt and ground black pepper to taste; 2 tablespoons vegetable oil; 2 onions, chopped; 2 teaspoons olive oil; 0.5 teaspoon salt; 2 tablespoons Hungarian paprika; 2 teaspoons caraway seeds, crushed; 1 teaspoon freshly ground black pepper; 1 teaspoon dried marjoram; 0.5 teaspoon ground thyme; 0.5 teaspoon cayenne pepper; 4 cups chicken broth, divided; 0.25 cup tomato paste; 3 cloves garlic, crushed; 2 tablespoons balsamic vinegar; 1 teaspoon white sugar; 0.5 teaspoon salt, or to taste; 1 bay leaf

Chef John's Beef Goulash

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Prep Time:
30 minutes

Cook Time:
120 minutes

Total Time:
150 minutes

Savor tender beef stew in rich Hungarian flavors, perfect over buttery noodles topped with creamy sour cream.

Ingredients:

2.5 pounds boneless beef chuck roast, cut into 2-inch cubes
2 tablespoons vegetable oil
2 onions, chopped
2 teaspoons olive oil
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
0.5 teaspoon ground thyme
0.5 teaspoon cayenne pepper
4 cups chicken broth, divided
0.25 cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
0.5 teaspoon salt, or to taste
1 bay leaf

Instructions:

Collect all the ingredients needed for the recipe.
Season the beef generously with salt and freshly ground black pepper.
In a large skillet, heat vegetable oil over high heat. Brown the beef in batches, cooking and stirring until all sides are nicely browned, about 5 minutes per batch.
Transfer to a large stockpot while keeping the flavorful drippings in the skillet.
Return skillet to medium heat and sauté onions in the reserved drippings with a drizzle of olive oil. Season with 1/2 teaspoon of salt and cook until onions are softened, about 5 minutes. Transfer onions to the stockpot with the beef.
Toast paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in a skillet over medium heat until fragrant, for about 3 minutes.
Pour in a luxurious 1 cup of savory chicken broth and gently stir into the beef and onion mixture.
Combine 3 cups of chicken broth with the beef mixture and mix well. Stir in tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf. Heat the stockpot over high heat until it reaches a boil.
Simmer gently on low heat until the meat is fork-tender, for approximately 1 1/2 to 2 hours.

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