Ingredients:

  • 2.5 lbs (1.1 kg) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30 ml) vegetable oil or lard
  • 2 large onions, finely chopped
  • 2 tbsp (20g) sweet paprika
  • 1 tbsp (10g) hot paprika
  • 1 tsp (5g) caraway seeds
  • 1 tsp (5g) dried marjoram
  • 1 tsp (5g) ground cumin
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) beef broth
  • 1 (14.5 oz / 400g) can diced tomatoes, undrained
  • 2 large bell peppers, cored, seeded, and chopped
  • 1 lb (450g) potatoes, peeled and cubed
  • 1 tbsp (15 ml) red wine vinegar
  • Salt and black pepper to taste
  • Sour cream or Greek yogurt, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat oil/lard in a large pot over medium-high heat. Season beef with salt and pepper. Brown the beef in batches and remove from pot.
  2. Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
  3. Stir in sweet paprika, hot paprika, caraway seeds, marjoram, and cumin. Cook for 1 minute, stirring constantly.
  4. Stir in minced garlic and cook for 30 seconds. Deglaze the pot with a splash of beef broth, scraping up any browned bits.
  5. Return the beef to the pot. Add the remaining beef broth, diced tomatoes (undrained), and bell peppers. Bring to a boil, then reduce heat, cover, and simmer for 2-2.5 hours.
  6. Stir in the cubed potatoes. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are tender.
  7. Stir in the red wine vinegar. Season with salt and pepper to taste.
  8. Ladle hot goulash into bowls. Garnish with sour cream or Greek yogurt and fresh parsley, if desired.