Description
A warm and hearty dish featuring tender beef, flavorful spices, and rich broth, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 4 tablespoons olive oil
- 2½ pounds stewing beef (lean, cut into 1-inch pieces)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 large onions (roughly chopped)
- 5 cloves garlic (minced)
- 3 tablespoons sweet paprika
- 1 teaspoon caraway seeds (ground)
- 1 teaspoon oregano (dried)
- 3 bay leaves
- 1 teaspoon brown sugar
- ½ cup tomato sauce
- 2 tablespoons balsamic vinegar
- 4 cups beef broth (no salt added)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
- Heat a large skillet or Dutch oven over high heat and add the olive oil.
- Once the oil shimmers, add the stewing beef in a single layer. Season with salt and pepper. Sear until browned on all sides. Remove the beef and set aside.
- Reduce the heat to medium-high. Add the onions and garlic to the skillet and cook until softened.
- Lower the heat to medium-low. Add paprika, caraway seeds, oregano, bay leaves, and brown sugar. Stir until fragrant.
- Add tomato sauce, balsamic vinegar, and beef broth to the skillet. Scrape up any browned bits from the bottom.
- Return the beef to the skillet, bringing the mixture to a boil. Reduce heat, cover, and simmer for about 120 minutes until the beef is fork-tender.
- Check seasoning and adjust if necessary. Remove bay leaves before serving. Garnish with parsley and serve hot.
Notes
Use good quality beef for tender results. Allow the goulash to sit for a while after cooking for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg