Goulash (Hungary)
Serves 4
Ingredients
Method
500 g. Beef (Chuck or Shank), Cut into Cubes
2 tbsp. Vegetable Oil
2 Onions, Chopped
2 Garlic, Minced
1½ tbsp. Paprika
1 tsp. Caraway Seeds
1 Bay Leaf
400 g. Tomatoes, Diced
2 Bell Peppers, Chopped
500 ml. Beef Broth
Salt and Pepper to Taste
Heat the oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove the beef from the pot.
In the same pot, add the onions and cook until softened. Add the garlic, paprika, caraway seeds, and bay leaf. Stir until fragrant.
Return the beef to the pot along with the tomatoes, bell peppers, and beef broth. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours, or until the beef is tender.
Adjust the seasoning if necessary, and serve the goulash hot with a side of bread.