Hungarian Goulash

Boneless beef chuck: A well-marbled cut, perfect for stews due to its rich fat content. When slow-cooked, it becomes tender and flavorful.
Vegetable oil: Used for searing the beef, which caramelizes the exterior and locks in flavor before slow cooking.
Onions and garlic: Provide a savory, aromatic base that deepens the flavor as they cook down and meld with the beef.
Balsamic vinegar: Adds a slight tang and sweetness, cutting through the richness and balancing the dish.
Tomato paste: Concentrated in flavor, it brings a deep, umami-rich base that thickens the sauce and adds complexity.
All-purpose flour: Coats the beef and acts as a thickening agent, helping the goulash achieve its signature hearty texture.
Beef broth and water: Form the liquid base of the goulash.
Caraway seeds, paprika, and dried thyme: Traditional Hungarian spices that give the goulash its warm, earthy, and slightly smoky flavor. If you have Hungarian sweet paprika, I recommend using it.
Bay leaf: Infuses the dish with subtle herbal notes.
Sugar: Balances the acidity from the vinegar and tomato paste, adding a very subtle touch of sweetness.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
Stir in the tomato paste.
Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute.
Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar.
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, or let it come to room temperature, and then store in the refrigerator overnight or until ready to serve.
Garnish with fresh parsley and top with a dollop of sour cream, if desired.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Stir in the tomato paste. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute. Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
Nutritional Data Disclaimer