Goulash | FoodieAtlas

Ingredients

2 tablespoons vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons sweet paprika
1 teaspoon caraway seeds
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon cayenne pepper (optional)
2 tablespoons tomato paste
2 cups beef broth
1 cup diced tomatoes (canned or fresh)
2 large potatoes, peeled and cubed
2 large carrots, peeled and sliced
1 bell pepper, chopped
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Sour cream (optional, for serving)

Instructions

Cook the Onions and Garlic

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the chopped onions and cook until they are soft and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Brown the Beef

Add the beef cubes to the pot and cook until browned on all sides.

Add Spices and Tomato Paste

Stir in the sweet paprika, caraway seeds, ground cumin, dried thyme, dried marjoram, and cayenne pepper (if using).

Cook for 1-2 minutes to toast the spices.

Add the tomato paste and stir to combine.

Add Liquids and Vegetables

Pour in the beef broth and diced tomatoes, stirring to combine.

Bring the mixture to a boil, then reduce the heat to low.

Add the cubed potatoes, sliced carrots, and chopped bell pepper.

Simmer

Cover the pot and let the goulash simmer for about 1 to 1.5 hours, or until the meat and vegetables are tender. Stir occasionally and add more broth if needed.

Season and Serve

Season the goulash with salt and black pepper to taste.

Garnish with chopped fresh parsley.