Authentic Hungarian Goulash
Ingredients:
- 2.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 1/4 cup Hungarian sweet paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds (optional)
- Sourdough bread, for serving
Instructions:
- Brown the beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef and brown on all sides. Remove the beef and set aside.
- Sauté the onion: In the same pot, add the chopped onion and cook until softened and translucent.
- Add the paprika: Sprinkle the paprika over the onions and cook for about 30 seconds, stirring constantly to prevent burning.
- Return the beef: Add the beef back to the pot along with the garlic, tomato paste, crushed tomatoes, beef broth, bay leaves, thyme, salt, pepper, and caraway seeds (if using).
- Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is tender. The longer you simmer, the better the flavor.
- Serve: Serve hot with a crusty sourdough bread.
Note:
- For a richer flavor, consider using a combination of sweet and smoked paprika.
- Feel free to adjust the amount of paprika to your taste. The key is to be generous!
- You can add other vegetables to the goulash, such as carrots, potatoes, or bell peppers, about 30 minutes before the end of cooking time.
Enjoy your authentic Hungarian goulash!
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