Hungarian Beef Goulash (Bogracs Gulyas)
"Bogracs Gulyas" loosely means "a cauldron of meat."
- 2 tablespoons extra-virgin olive oil or bacon fat
- 2 1/2 pounds beef boneless chuck, tip or round, cut into 3/4-inch cubes
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 large onions, roughly chopped
- 5 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 teaspoon ground caraway seeds
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 teaspoon brown sugar
- 1/2 cup tomato sauce
- 2 tablespoons balsamic vinegar
- 4 cups beef broth (no salt added)
- 2 tablespoons chopped parsley, for garnish
- Heat a large deep skillet or Dutch oven over high heat then add the olive
oil or bacon fat.
- When the oil is hot, add the beef. Season with salt and pepper and sear
until the beef begins to brown. The beef will release liquid so continue
searing on high heat, and the liquid will evaporate. Alternatively you could
drain all the liquid.
- Add the onions and garlic to the skillet and cook for about 5 minutes
until the onions soften and become translucent. Lower the heat to
- Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to
the skillet. Stir everything together and cook for 30 seconds.
- Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a
boil, then cover and cook on low for about 2 to 3 hours or until the beef is
fork tender, stirring occasionally. The liquid will reduce down as the
beef cooks, so add more water as needed.
- Taste for seasoning and adjust with salt and pepper if needed.
- Garnish with chopped parsley. Serve over noodles or mashed potatoes.
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