Chef John's Beef Goulash Recipe

Ingredients List

• 2 ½ 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

• ½ teaspoon salt

• 2 tablespoons Hungarian paprika

• 2 teaspoons caraway seeds, crushed

• 1 teaspoon freshly ground black pepper

• 1 teaspoon dried marjoram

• ½ teaspoon ground thyme

• ½ teaspoon cayenne pepper

• 4 cups chicken broth, divided

• ¼ cup tomato paste

• 3 cloves garlic, crushed

• 2 tablespoons balsamic vinegar

• 1 teaspoon white sugar

• ½ teaspoon salt, or to taste

• 1 bay leaf

Instructions

Prepare all the ingredients before you begin.

Season the beef with salt and freshly ground black pepper.

Heat vegetable oil in a large skillet over high heat; cook the beef in batches, stirring occasionally, until browned on all sides, about 5 minutes per batch.

Transfer the beef to a large stockpot, saving the drippings in the skillet.

Place the skillet back on medium heat. Add the onions to the reserved drippings, drizzle with olive oil, and season with 1/2 teaspoon of salt. Cook the onions until softened, about 5 minutes. Then transfer them to the stockpot with the beef.

In the skillet, combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper. Toast the spices over medium heat for about 3 minutes, or until they become fragrant.

Stir in 1 cup of chicken broth, then add the mixture to the beef and onion combination.

Stir 3 cups of chicken broth into the beef mixture. Then, add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon of salt, and a bay leaf. Bring the mixture to a boil over high heat.

Lower the heat to low and let it simmer for 1 1/2 to 2 hours, until the meat is tender and a fork slides in easily.

Cooking Tip

Nutritional Information (per serving)