Chef John'S Beef Goulash

Name: Chef John'S Beef Goulash
Ingredients: 2 1/2 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; 1/2 teaspoon salt; 2 tablespoons Hungarian paprika; 2 teaspoons caraway seeds, crushed; 1 teaspoon freshly ground black pepper; 1 teaspoon dried marjoram; 1/2 teaspoon ground thyme; 1/2 teaspoon cayenne pepper; 4 cups chicken broth, divided; 1/4 cup tomato paste; 3 cloves garlic, crushed; 2 tablespoons balsamic vinegar; 1 teaspoon white sugar; 1/2 teaspoon salt, or to taste; 1 bay leaf

19 ingredients

4 steps

Ingredients

2 1/2 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
1/2 teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon ground thyme
1/2 teaspoon cayenne pepper
4 cups chicken broth, divided
1/4 cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
1/2 teaspoon salt, or to taste
1 bay leaf

Directions

1

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. Watch Now
2

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. Watch Now
3

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. Watch Now
4

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. Watch Now