Ingredients:
- 2 pounds of beef (such as chuck roast or stew meat), cut into 1-inch cubes
- 2 large onions, finely chopped
- 2-3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of sweet Hungarian paprika (adjust for your preferred level of spiciness)
- 1 teaspoon of caraway seeds
- 2 red bell peppers, chopped
- 2 tomatoes, chopped (or 1 can of diced tomatoes)
- 2 cups of beef broth
- Salt and black pepper to taste
- 1 bay leaf
- 1 cup of sour cream (for serving)
- Cooked egg noodles or potatoes (for serving)
Instructions:
- Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
- Add the chopped onions and cook until they become translucent.
- Add the minced garlic, and cook for another minute or so, until fragrant.
- Stir in the beef cubes and brown them on all sides.
- Sprinkle the paprika and caraway seeds over the meat and stir well to coat.
- Add the chopped red bell peppers and tomatoes. Cook for a few minutes, allowing the vegetables to soften.
- Pour in the beef broth, and season with salt, black pepper, and the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender.
- Check the seasoning and adjust with more salt or paprika if needed.
- Remove the bay leaf.
- Serve the goulash hot over cooked egg noodles or potatoes. Top each serving with a dollop of sour cream.
Classic goulash is a comforting dish that’s perfect for a chilly day. It’s best enjoyed with a side of crusty bread or a green salad. This timeless recipe has been a favorite for generations and is a great representation of traditional Hungarian cuisine.
