this hungarian-fashion goulash is a thick red meat stew this is extraordinary served over buttered noodles and garnished with bitter cream.
1. 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
2. salt and ground black pepper to taste
3. 2 tablespoons vegetable oil
4. 2 onions, chopped
5. 2 teaspoons olive oil
6. 1/2 teaspoon salt
7. 2 tablespoons Hungarian paprika
8. 2 teaspoons caraway seeds, crushed
9. 1 teaspoon freshly ground black pepper
10. 1 teaspoon dried marjoram
11. 1/2 teaspoon ground thyme
12. 1/2 teaspoon cayenne pepper
13. 4 cups chicken broth, divided
14. 1/4 cup tomato paste
15. 3 cloves garlic, crushed
16. 2 tablespoons balsamic vinegar
17. 1 teaspoon white sugar
18. 1/2 teaspoon salt, or to taste
19. 1 bay leaf
Prep:30 Minutes, Cook:2 Hours, Ready In:2 Hours 30 Minutes
1. season pork with salt and black pepper. warmth vegetable oil in a massive skillet over excessive heat; prepare dinner and stir beef in warm oil in batches until browned on all facets, approximately 5 mins consistent with batch. transfer to a big stockpot and reserve drippings in the skillet.
2. return skillet to medium warmth; stir onions into the reserved drippings, drizzle olive oil over onions, season with half of teaspoon salt and cook till onion has softened, about 5 mins. transfer to the stockpot with red meat.
3. integrate paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium warmness until fragrant, approximately 3 minutes. add 1 cup fowl broth and stir; switch to the red meat and onion mixture.
four. stir three cups bird broth into pork mixture. upload tomato paste, garlic, vinegar, sugar, half of teaspoon salt, and bay leaf; location stockpot over excessive warmness and produce to a boil. lessen heat to low and simmer until a fork inserts easily into the meat, 1 half to two hours.