Hungarian Goulash = The Ultimate Comfort Food

Cut 2 pounds of chuck roast into cubes and season with salt and pepper.

In a large pot or Dutch oven, cook 4 slices of bacon until crispy, then remove and drain on paper towels, leaving the grease in the pot.

Add the seasoned chuck roast to the pot and brown it on all sides.

Remove the browned meat from the pot and set aside.

Add 2 medium onions to the pot and sauté until soft, about 4 minutes.

Add 4 cloves of minced garlic and cook for 30 seconds until aromatic.

Stir in 1 teaspoon of caraway seeds, 1 tablespoon of fresh oregano, and 1 tablespoon of tomato paste.

Pour in 1 cup of beef stock and 1 cup of white wine, bring to a boil.

Equipment Needed

Allergens