Chef John's Beef Goulash

Name: Chef John's Beef Goulash
Total time: 150
Yield: 4
Ingredients: 2.5 pounds boneless beef chuck roast, cut into 2-inch cubes; salt and ground black pepper to taste; 2 tablespoons vegetable oil; 2 onions, chopped; 2 teaspoons olive oil; 0.5 teaspoon salt; 2 tablespoons Hungarian paprika; 2 teaspoons caraway seeds, crushed; 1 teaspoon freshly ground black pepper; 1 teaspoon dried marjoram; 0.5 teaspoon ground thyme; 0.5 teaspoon cayenne pepper; 4 cups chicken broth, divided; 0.25 cup tomato paste; 3 cloves garlic, crushed; 2 tablespoons balsamic vinegar; 1 teaspoon white sugar; 0.5 teaspoon salt, or to taste; 1 bay leaf

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

4 servings

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2.5 pounds boneless beef chuck roast, cut into 2-inch cubes
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salt and ground black pepper to taste
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2 tablespoons vegetable oil
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2 onions, chopped
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2 teaspoons olive oil
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0.5 teaspoon salt
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2 tablespoons Hungarian paprika
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2 teaspoons caraway seeds, crushed
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1 teaspoon freshly ground black pepper
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1 teaspoon dried marjoram

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0.5 teaspoon ground thyme
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0.5 teaspoon cayenne pepper
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4 cups chicken broth, divided
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0.25 cup tomato paste
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3 cloves garlic, crushed
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2 tablespoons balsamic vinegar
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1 teaspoon white sugar
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0.5 teaspoon salt, or to taste
•

1 bay leaf

Instructions

Gather all ingredients.
Season beef with salt and black pepper.
Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.
Transfer to a large stockpot and reserve drippings in the skillet.
Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.
Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.