Beef Goulash

Ingredients:

• 2 tablespoons (30ml) vegetable oil
• 2 pounds (900g) beef chuck, cut into 1-inch cubes
• 2 large onions (300g), finely chopped
• 3 cloves garlic (15g), minced
• 2 tablespoons (16g) sweet Hungarian paprika
• 1 teaspoon (5g) caraway seeds, crushed
• 1/2 teaspoon (2g) black pepper
• 2 teaspoons (8g) salt
• 3 tablespoons (45g) tomato paste
• 4 cups (960ml) beef broth
• 2 large carrots (200g), sliced
• 2 medium potatoes (400g), peeled and cubed
• 1 bell pepper (150g), diced
• 1 teaspoon (1g) marjoram
• 3/4 cup (180ml) sour cream, for serving
• Fresh parsley (10g), chopped, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. In the same pot, add the chopped onions and sauté until they are translucent, about 5-7 minutes.
3. Stir in the minced garlic, sweet Hungarian paprika, crushed caraway seeds, black pepper, and salt. Cook for an additional 1-2 minutes until the spices become fragrant.
4. Return the browned beef to the pot and stir in the tomato paste, ensuring the beef is well-coated.
5. Pour in the beef broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for about 1 hour or until the beef begins to tenderize.
6. Add the sliced carrots, cubed potatoes, and diced bell pepper to the pot. Stir in the marjoram.
7. Continue to simmer the goulash, covered, for another 30-40 minutes, or until the vegetables and beef are tender.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve the goulash hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.

Notes:

For an authentic Hungarian experience, serve the goulash with fresh crusty bread or traditional dumplings. To enhance the flavor, prepare the goulash a day in advance, as it often tastes better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.