Chef John's Beef Goulash recipe
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Ingredients
- 2 ½ 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 ½ teaspoon salt 2 tablespoons Hungarian paprika 2 teaspoons caraway seeds, crushed 1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram ½ teaspoon ground thyme ½ teaspoon cayenne pepper 4 cups chicken broth, divided ¼ cup tomato paste 3 cloves garlic, crushed 2 tablespoons balsamic vinegar 1 teaspoon white sugar ½ teaspoon salt, or to taste 1 bay leaf
Nutrition Info
- 573.3 caloriescarbohydrate: 13.4 gcholesterol: 134 mgfat: 41.2 gfiber: 2.4 gprotein: 36 gsaturatedFat: 13.9 gservingSize: -sodium: 1756.6 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Beef Goulash
Directions
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Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat, cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
Return skillet to medium heat, stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir, transfer to the beef and onion mixture.
Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf, place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.