Hungarian Beef Goulash with Paprika & Potatoes

Name: Hungarian Beef Goulash with Paprika & Potatoes
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 2½ lb beef chuck, in 1-inch cubes; 3 onions, diced; 2 bell peppers, diced; 4 garlic cloves, minced; 1 can diced tomatoes; 4 cups beef broth; 1½ lb potatoes, in chunks; 2 carrots, sliced; ½ cup sour cream, to serve (optional); ½ loaf crusty bread; 3 tbsp oil; 3 tbsp sweet paprika; 1 tsp caraway seeds; 1 tsp dried marjoram; 2 bay leaves; 2 tsp salt; ½ tsp black pepper

DinnerHungarian150 minServes 6850 kcal49 g protein

Photo: Ralf Roletschek · GFDL 1.2 · source

A brick-red, paprika-rich stew of slow-simmered beef, onions, peppers and potatoes, the real Hungarian gulyás, with crusty bread for dunking.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

2½ lb beef chuck, in 1-inch cubes
3 onions, diced
2 bell peppers, diced
4 garlic cloves, minced
1 can diced tomatoes
4 cups beef broth
1½ lb potatoes, in chunks
2 carrots, sliced
½ cup sour cream, to serve (optional)
½ loaf crusty bread

From your pantry: 3 tbsp oil, 3 tbsp sweet paprika, 1 tsp caraway seeds, 1 tsp dried marjoram, 2 bay leaves, 2 tsp salt, ½ tsp black pepper.

Instructions

Season the beef with 1 tsp salt and the pepper. Brown in batches in the oil in a Dutch oven over medium-high, 4 to 5 minutes per batch. Move to a bowl.
Lower the heat to medium, add the onions and cook until soft and golden, 8 to 10 minutes. Add the garlic and caraway for 1 minute.
Take the pot off the heat and stir in the paprika (paprika burns easily over direct heat). Return the beef with the tomatoes, broth, marjoram and bay leaves.
Bring to a simmer, cover and cook on low for 1½ hours. Add the potatoes, carrots, peppers and remaining salt and simmer until everything is tender, 30 to 40 minutes.
Taste for salt and serve in bowls with a spoonful of sour cream and crusty bread.

Tip: Use fresh sweet Hungarian paprika if you can get it. A stale jar makes the stew taste flat and dusty.