Hungarian Goulash

Ingredients

Beef stew meat

2 pounds, cut into 1-inch cubes

Onions

2 large, chopped

Garlic

4 cloves, minced

Beef broth

4 cups

Tomato paste

2 tablespoons

Paprika

2 tablespoons, preferably hungarian sweet paprika

Caraway seeds

1 teaspoon

Potatoes

2 large, peeled and cubed

Bell peppers

2, diced (any color)

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish, chopped

Sour cream

for serving

Cooking oil

2 tablespoons

Instructions

1. In a large pot or Dutch oven, heat the cooking oil over medium heat.
2. Add the beef stew meat to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
3. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.
4. Stir in the tomato paste, paprika, and caraway seeds, mixing well to coat the onions and garlic evenly.
5. Return the browned beef stew meat to the pot. Pour in the beef broth and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and flavorful.
7. After the beef is tender, add the cubed potatoes and diced bell peppers to the pot. Continue to cook for an additional 30 minutes, or until the potatoes are fork-tender.
8. Season the goulash with salt and black pepper to taste.
9. Serve the goulash hot, garnished with a generous dollop of sour cream and a sprinkle of fresh parsley.