Classic Hungarian Goulash

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Pat the beef chuck dry with paper towels and season generously with salt and black pepper.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Drying the beef helps achieve a better sear.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Περίπου 2 λ.

3. 3

   Brown the beef chuck in batches, ensuring not to overcrowd the pot; remove the browned beef and set aside.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Browning creates depth of flavor for the stew.

4. 4

   Add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom.

   Περίπου 7 λ.

5. 5

   Stir in the garlic, sweet paprika, and caraway seed; cook for 1 minute until fragrant.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Be careful not to burn the paprika, as it can turn bitter.

6. 6

   Add the tomato paste and cook for another 2 minutes, stirring constantly.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Cooking the tomato paste deepens its flavor.

7. 7

   Return the browned beef to the pot, then pour in the beef broth.

   Περίπου 1 λ.

8. 8

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 90 minutes.

   Περίπου 1 ώ. 30 λ.

   Σημείωση του μάγειρα: The low and slow cooking ensures tender beef.

9. 9

   Add the bell pepper and potato to the pot, stir well, and continue to simmer for another 60 minutes, or until the beef and vegetables are very tender.

   Περίπου 1 ώ.

   Σημείωση του μάγειρα: If the goulash becomes too thick, add a little more beef broth or water.

10. 10

    Taste and adjust seasoning with additional salt and black pepper if needed.

    Περίπου 1 λ.

11. 11

    Serve hot, garnished with a dollop of sour cream and fresh parsley if desired.