Classic Beef Goulash

Ingredients

• 2 lb (900 g) beef chuck, cut into 1½-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 1 can (14 oz/400 g) diced tomatoes
• 2 cups (480 ml) beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp caraway seeds
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 large bell peppers, chopped
• 2 carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 tbsp flour (optional, for thickening)
• 1 tbsp chopped fresh parsley

Instructions

1. Brown the beef: Pat the beef dry and season lightly with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer to a plate.
2. Cook the aromatics: Reduce the heat to medium. Add the onion and cook for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
3. Add the spices: Remove the pot briefly from the heat and stir in the sweet paprika and smoked paprika. This helps prevent the paprika from burning.
4. Build the sauce: Return the pot to the heat. Stir in tomato paste, diced tomatoes, beef broth, Worcestershire sauce, caraway seeds, and thyme.
5. Simmer the beef: Return the browned beef and its juices to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until the beef becomes tender.
6. Add vegetables: Stir in the bell peppers, carrots, and potatoes. Cover and cook for another 25–35 minutes, until the vegetables are tender.
7. Thicken if desired: For a thicker goulash, mix 1 tablespoon flour with 2 tablespoons cold water until smooth. Stir it into the simmering goulash and cook for 3–5 minutes.
8. Finish: Taste and adjust salt and pepper. Sprinkle with fresh parsley.

Serving

Serve hot with egg noodles, crusty bread, mashed potatoes, or rice. A spoonful of sour cream on top is also delicious.

Tip: For the richest flavor, let the goulash simmer slowly—the longer and gentler the cooking, the more tender the beef will become.