Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 3 pounds beef chuck, cut into 1-inch cubes (1.36 kg)
  • 2 large yellow onions, chopped (approximately 400g)
  • 2 red bell peppers, seeded and chopped (approximately 300g)
  • 3 cloves garlic, minced (approximately 15g)
  • 4 tablespoons Hungarian sweet paprika (about 60 ml)
  • 1 tablespoon Hungarian hot paprika (about 15 ml) (Adjust to taste!)
  • 1 teaspoon caraway seeds (5 ml)
  • 1 teaspoon dried marjoram (5 ml)
  • 1 (14.5 ounce) can crushed tomatoes (411g)
  • 6 cups beef broth (1.42 liters)
  • 1 bay leaf
  • 1 teaspoon salt (5 ml) (or to taste)
  • ½ teaspoon black pepper (2.5 ml) (or to taste)
  • 2 tablespoons all-purpose flour (30 ml) mixed with 1/4 cup cold water (60 ml) (slurry)
  • Optional: 1 pound potatoes, peeled and cubed (approximately 450g)
  • Optional: 1 pound carrots, peeled and sliced (approximately 450g)
  • Sour cream or plain yogurt
  • Fresh parsley, chopped
  • Crusty bread

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
  2. Add onions and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in sweet paprika, hot paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly.
  4. Add crushed tomatoes and beef broth to the pot, scraping up any browned bits from the bottom. Return the browned beef to the pot. Add bay leaf, salt, and pepper.
  5. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5 hours, or until the beef is very tender.
  6. If using potatoes and carrots, add them to the pot during the last 30 minutes of simmering.
  7. If the goulash is too thin, whisk together flour and cold water to form a slurry. Stir the slurry into the goulash and simmer for 5-10 minutes, or until thickened.
  8. Taste and adjust salt and pepper as needed.
  9. Remove bay leaf. Serve hot, topped with sour cream or yogurt and fresh parsley, if desired.