Cool-jams Winter Beef Goulash

February 24, 2014 2 min read

Cool-jams Goulash

This is one of our favorite comfort dinners at Cool-jams. This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream. Enjoy! 

 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:

1. 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.

2. 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.

3. 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.

4. 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.


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