Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes (US Chuck Roast, UK Braising Steak)
  • 2 tbsp (30ml) vegetable oil
  • 2 large yellow onions, chopped (approx. 400g)
  • 4 cloves garlic, minced (approx. 12g)
  • 2 tbsp (30ml) Hungarian sweet paprika (not smoked!)
  • 1 tbsp (15ml) Hungarian hot paprika (or chili powder, adjust to taste)
  • 1 tbsp (15ml) caraway seeds, ground
  • 1 tbsp (15ml) tomato paste
  • 8 cups (2 liters) beef broth (low sodium preferred)
  • 1 large green bell pepper, chopped (approx. 200g)
  • 1 large red bell pepper, chopped (approx. 200g)
  • 1.5 lbs (680g) potatoes, peeled and cubed (about 1-inch pieces)
  • 1 lb (450g) carrots, peeled and sliced (about 1/2-inch thick)
  • 1 tbsp (15ml) marjoram (dried)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Sour cream or crème fraîche (optional)
  • Csipetke (small Hungarian pinched noodles – or substitute with egg noodles) (optional)

Instructions:

  1. Pat the beef dry. Heat oil in the Dutch oven over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot. Remove and set aside.
  2. Add onions to the pot and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
  3. Remove the pot from the heat. Stir in sweet paprika, hot paprika, caraway seeds, and tomato paste. Stir constantly for about 30 seconds until fragrant.
  4. Pour in beef broth, scraping up any browned bits from the bottom of the pot.
  5. Return the seared beef to the pot. Add the bay leaf. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for 2 - 2.5 hours, or until the beef is very tender. Check occasionally and add more broth if needed to keep the beef submerged.
  7. Add bell peppers, potatoes, and carrots. Stir well.
  8. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
  9. Remove the bay leaf. Season with salt and pepper to taste. Stir in marjoram. If using, cook csipetke in gulyas until tender (usually takes 10-15 minutes, add more broth if needed). Serve hot, garnished with fresh parsley and a dollop of sour cream or crème fraîche, if desired.