Chef John's Beef Goulash
How to thicken beef stew.
Recipe Summary Chef John's Beef Goulash
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
Ingredients | Stewing Beef Recipes2 ½ pounds boneless beef chuck roast, cut into 2-inch cubessalt and ground black pepper to taste2 tablespoons vegetable oil2 onions, chopped2 teaspoons olive oil½ teaspoon salt2 tablespoons Hungarian paprika2 teaspoons caraway seeds, crushed1 teaspoon freshly ground black pepper1 teaspoon dried marjoram½ teaspoon ground thyme½ teaspoon cayenne pepper4 cups chicken broth, divided¼ cup tomato paste3 cloves garlic, crushed2 tablespoons balsamic vinegar1 teaspoon white sugar½ teaspoon salt, or to taste1 bay leafDirectionsSeason beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.Info | Stewing Beef Recipesprep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
4
Yield:
4 servings
TAG : Chef John's Beef GoulashSoups, Stews and Chili Recipes, Stews, Goulash Recipes,
