Authentic Hungarian Goulash

🛒 Ingredients

• Beef Chuck 1500 g · 3750 kcal
• Yellow Onions 500 g · 200 kcal
• Garlic 30 g · 45 kcal
• Red Bell Pepper 400 g · 120 kcal
• Diced Tomatoes (canned) 800 g · 160 kcal
• Tomato Paste 30 g · 24 kcal
• Potatoes 800 g · 640 kcal
• Beef Broth 1000 g · 100 kcal
• Vegetable Oil 45 g · 405 kcal
• Sweet Paprika 10 g · 20 kcal
• Hot Paprika 5 g · 10 kcal
• Caraway Seeds 5 g · 10 kcal
• Dried Marjoram 2 g · 5 kcal
• Fresh Parsley (for garnish) 10 g · 0 kcal

👨‍🍳 Instructions

1. Pat beef dry and season generously with salt and pepper; heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sear the beef in batches until deeply browned on all sides, then remove to a plate and set aside.
3. Add sliced onions to the pot and cook, stirring occasionally, until softened and caramelized, about 10-15 minutes.
4. Stir in minced garlic, sweet paprika, hot paprika, caraway seeds, and dried marjoram; cook for 1 minute until fragrant.
5. Stir in tomato paste and cook for another minute; return the seared beef to the pot, along with diced tomatoes and beef broth.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring occasionally.
7. Add cubed potatoes and red bell pepper to the pot; continue to cook for another 45-60 minutes, or until potatoes are tender and beef is falling apart.
8. Taste and adjust seasoning if needed; serve hot, garnished with fresh parsley.