Goulash

Ingredients:

• 2 tablespoons (30ml) vegetable oil
• 2 large onions (300g), finely chopped
• 2 pounds (900g) beef chuck, cut into 1-inch cubes
• 2 tablespoons (16g) sweet Hungarian paprika
• 1 teaspoon (5g) caraway seeds
• 3 cloves garlic (15g), minced
• 2 tablespoons (30g) tomato paste
• 1 teaspoon (5g) salt, plus more to taste
• 1/2 teaspoon (2g) freshly ground black pepper
• 4 cups (960ml) beef broth
• 2 large carrots (200g), sliced
• 2 large potatoes (400g), peeled and cubed
• 1 red bell pepper (150g), chopped
• 1 green bell pepper (150g), chopped
• 1 tablespoon (15g) fresh parsley, chopped, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 8 minutes.
2. Increase the heat to medium-high and add the beef cubes to the pot. Brown the beef on all sides, about 5 minutes.
3. Stir in the paprika, caraway seeds, and minced garlic. Cook for 1 minute until the spices are fragrant.
4. Add the tomato paste, salt, and pepper, and stir to combine. Pour in the beef broth and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally.
6. After 1 hour, add the carrots, potatoes, and bell peppers to the pot. Stir well to combine.
7. Cover and continue to simmer for another 30-40 minutes, or until the beef and vegetables are tender.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Ladle the goulash into bowls and garnish with chopped parsley before serving.

Notes:

Goulash can be served with crusty bread or over a bed of noodles for a heartier meal. It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or broth if needed. For an authentic touch, use Hungarian sweet paprika as it is the key flavor component of the dish.