Ingredients:

  • 2 lbs (900g) Beef chuck, cut into 1-inch cubes
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (5g) Salt
  • 1/2 tsp (2.5g) Black pepper
  • 2 tbsp (20g) All-purpose flour (for dredging, optional)
  • 1 large Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 1 Red bell pepper, seeded and chopped
  • 1 Yellow bell pepper, seeded and chopped
  • 2 tbsp (20g) Sweet paprika (Hungarian paprika preferred)
  • 1 tbsp (10g) Smoked paprika
  • 1 tsp (5g) Caraway seeds
  • 1/2 tsp (2.5g) Dried marjoram
  • 1/4 tsp (1.25g) Cayenne pepper (optional, for a little kick)
  • 6 cups (1.4L) Beef broth
  • 1 (14.5 oz/411g) can Diced tomatoes, undrained
  • 2 Bay leaves
  • 1 tbsp (15ml) Red wine vinegar
  • 1/2 cup (120ml) Sour cream (or Greek yogurt), for serving
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Season beef with salt and pepper. Dredge in flour (optional). Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  2. Add the chopped onion and bell peppers to the Dutch oven and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Return the beef to the Dutch oven. Pour in the beef broth and diced tomatoes. Add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5 - 3 hours, or until the beef is very tender. Enjoy this gpulash!
  5. Remove the bay leaves. Stir in the red wine vinegar. Taste and adjust seasoning as needed (salt, pepper, paprika).
  6. Ladle the goulash into bowls. Top with a dollop of sour cream and fresh parsley.