Hungarian Goulash (a Celebration of Paprika!)

Heat a large stew pot over medium to medium-high heat and add olive oil.

Season 2 lbs of beef chuck with salt and pepper and sear in batches until browned.

Remove the beef and add 1 large chopped onion to the pot, cooking for about 5 minutes until softened.

Turn off the heat and stir in 1/4 cup of Hungarian paprika, letting it bloom for about a minute.

Turn the heat back on and add 4 minced garlic cloves, 2 chopped bell peppers, and 2 chopped tomatoes to the pot.

Return the seared beef to the pot along with 1/2 teaspoon of caraway seeds and 3 cups of beef stock.

Add 2 bay leaves and bring to a boil, then reduce to a low simmer for 1.5 hours, stirring occasionally.

After 1.5 hours, if the meat is not tender, continue cooking longer.

Add 3 cubed potatoes and 2 sliced carrots to the pot, along with 1 cup of water to achieve a soup-like consistency.

Cover and simmer for an additional 20 minutes until the vegetables are softened.

Equipment Needed

Allergens