Hungarian Gulasch

Ingredients

Beef

2 lbs, cut into 1-inch cubes

Onions

2, chopped

Garlic

4 cloves, minced

Carrots

2, sliced

Potatoes

3, peeled and cubed

Caraway seeds

1 teaspoon

Paprika

2 tablespoons (preferably hungarian sweet paprika)

Tomato paste

2 tablespoons

Red wine

1 cup

Beef broth

4 cups

Salt

to taste

Black pepper

to taste

Vegetable oil

2 tablespoons (for browning the beef)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
2. In the same pot, add the chopped onions and minced garlic. Sauté until the onions are soft and golden, about 5 minutes.
3. Stir in the sliced carrots, paprika, and caraway seeds. Cook for an additional 3-4 minutes to toast the spices and enhance their flavors.
4. Add the tomato paste to the pot, stirring well to combine with the vegetables.
5. Return the browned beef to the pot. Pour in the beef broth and red wine, stirring to combine. Season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour, covered.
7. After an hour, add the cubed potatoes to the pot and continue to simmer for another 45 minutes to 1 hour, or until the beef and potatoes are tender.
8. Taste and adjust the seasoning as necessary. Serve the Gulasch hot, garnished with fresh parsley if desired, alongside crusty bread or dumplings.