Chef John’s Beef Goulash

Ingredients

  • 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
  • Salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons caraway seeds, crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon cayenne pepper
  • 4 cups chicken broth, divided
  • 1/4 cup tomato paste
  • 3 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt, or to taste
  • 1 bay leaf

Directions

Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

Sign up now and get up to
50% OFF
BRANDED KITCHENWARE

Email

Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.