Chef Johns Beef Goulash

This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.

INGRIDIENT

2 ½ 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

½ teaspoon salt

2 tablespoons Hungarian paprika

2 teaspoons caraway seeds, crushed

1 teaspoon freshly ground black pepper

1 teaspoon dried marjoram

½ teaspoon ground thyme

½ teaspoon cayenne pepper

4 cups chicken broth, divided

¼ cup tomato paste

3 cloves garlic, crushed

2 tablespoons balsamic vinegar

1 teaspoon white sugar

½ teaspoon salt, or to taste

1 bay leaf

DIRECTION

Step: 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.

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 573 calories; protein 36g; carbohydrates 13.4g; fat 41.2g; cholesterol 134mg; sodium 1756.6mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed