Ingredients:

  • Beef Chuck Roast: 3 lbs (1.36 kg), cut into 1-inch cubes
  • Olive Oil: 2 tablespoons (30 ml)
  • Yellow Onions: 2 large (about 1 lb/450g), chopped
  • Garlic: 4 cloves, minced
  • Sweet Paprika: 3 tablespoons (45 ml) (Hungarian Sweet Paprika is preferred)
  • Smoked Paprika: 1 tablespoon (15 ml)
  • Caraway Seeds: 1 teaspoon (5 ml)
  • Marjoram: 1 teaspoon (5 ml), dried
  • Beef Broth: 6 cups (1.4 liters)
  • Crushed Tomatoes: 1 (14.5 oz/411g) can
  • Red Bell Pepper: 1 large, chopped
  • Green Bell Pepper: 1 large, chopped
  • Potatoes: 1.5 lbs (680g), peeled and cubed
  • Salt: To taste
  • Black Pepper: To taste
  • Bay Leaves: 2
  • Sour Cream: For serving (optional)
  • Fresh Parsley: Chopped, for serving (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
  2. Add onions to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in sweet paprika, smoked paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly, until fragrant.
  4. Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits. Return the beef to the pot.
  5. Add the remaining beef broth, crushed tomatoes, and bay leaves. Bring to a simmer, reduce heat, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  6. Stir in the bell peppers and potatoes. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
  7. Season with salt and pepper to taste. Remove bay leaves. Ladle into bowls and garnish with sour cream and fresh parsley, if desired. This is a delicious hungarian goulash recipe.