Hungarian Beef Goulash

Instructions

1. 1

   Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.

2. 2

   In the same pot, reduce heat to medium and sauté the onions until golden brown and soft, about 8-10 minutes.

3. 3

   Remove pot from heat and add the paprika, stirring quickly for 30 seconds (paprika burns easily). Add the tomato paste and garlic, stirring for another minute.

4. 4

   Return beef to the pot along with any juices. Add beef broth, caraway seeds, and bay leaves. Bring to a simmer.

5. 5

   Cover and reduce heat to low. Simmer for 1.5 hours, stirring occasionally and adding more broth if needed.

6. 6

   Add the diced bell pepper and cubed potatoes. Continue simmering for another 30 minutes until potatoes are tender and beef is fork-tender.

7. 7

   Season with salt and pepper to taste. Remove bay leaves before serving.

8. 8

   Serve hot in bowls with a dollop of sour cream on top. Traditionally accompanied by crusty bread or egg noodles.