“This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 573 cal
- 29%
- Fat
- 41.2 g
- 63%
- Carbs
- 13.4 g
- 4%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"Boy is this a great recipe! I had the front window open and a neighbor and the UPS man stopped by to ask what was cooking! A couple of things that are not mentioned in the recipe but are in the vide..." See moreo - first Chef John used a mortar and pestle to grin the caraway seeds - well let me tell you caraway does not like to be crushed, but this is really an essential part of the recipe, if you have a spice grinder - use it, otherwise be prepare for some heavy duty crushing with the mortar and pestle. Also, cool the skillet between doing the onions and toasting the spices - I came dangerously close to burning those preciously ground spices! The video recommends simmering with the lid off - which I did and is probably also why the neighbors came asking about dinner. This was a rich and beautiful stew - company worthy for sure, especially on a cold fall or winter evening."
Momzilla
"Dad & I thought it was alright but it was w-a-y too zippy for the four kidlets ages 10 and under. If I ever make this again, it'll be with serious alterations...." See more"
MFEllison
"This recipe is phenomenal! I printed out the recipe and my husband was the one who wanted to make it - the beef turned out so tender and my 15yr old son called the sauce "pure flavour" and "intensely..." See more beef-y" and asked that this be put into the recipe rotation! He's learning to cook now, so maybe he'll make it the next time. Thanks, Chef John."
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