Hungarian Beef Goulash

Ingredients

• 3 tablespoons vegetable oil, divided
• 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 2 teaspoons kosher salt, divided
• 2 large yellow onions, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons sweet hungarian paprika
• 1 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 4 cups beef broth
• 1 tablespoon red wine vinegar
• 2 bay leaves
• 1 pound yukon gold potatoes, peeled and cut into 1-inch chunks
• 2 carrots, sliced into thick rounds
• 1/4 cup sour cream, for serving
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the beef cubes dry and season with 1 teaspoon of the kosher salt.
2. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the beef in two or three batches, about 4 minutes per batch without crowding the pot, until deeply seared; transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pot, then add the onions and bell pepper; cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened and golden.
4. Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
5. Remove the pot from the heat briefly and stir in the sweet paprika, smoked paprika, and caraway seeds, stirring quickly for 20 to 30 seconds so the paprika toasts without scorching (which would make it bitter).
6. Stir in the tomato paste and flour and cook for 1 minute, then return to medium heat and slowly pour in the beef broth, whisking to smooth out any lumps.
7. Add the red wine vinegar, bay leaves, remaining 1 teaspoon salt, and the browned beef with any accumulated juices; bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
8. Add the potatoes and carrots, and continue to simmer, covered, for 35 to 45 minutes more until the beef is fork-tender and the vegetables are soft when pierced with a knife.
9. Check the goulash occasionally and add a splash of broth or water if it becomes too thick or starts sticking to the bottom.
10. Once the beef easily shreds with a fork (well past 195 F internal, where connective tissue has broken down), remove and discard the bay leaves.
11. Taste and adjust salt and paprika as needed; the stew should taste rich, smoky, and slightly tangy.
12. Ladle into bowls, top each with a dollop of sour cream and a sprinkle of fresh parsley, and serve hot.

Nutrition

Calories	460
Protein	36 g
Fat	24 g
Carbs	24 g
Fiber	4 g
Sodium	780 mg

Estimated per serving