Classic Hungarian Goulash

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Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

3. 3

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 7 min

5. 5

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: Cooking the tomato paste deepens its flavor.

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 uur 30 min

   Tip van de kok: 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.

   Ongeveer 1 uur

   Tip van de kok: 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.

    Ongeveer 1 min

11. 11

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