Name: Das Perfekte Gulasch
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 2 tablespoons olive oil; 2 large onions, chopped; 3 cloves garlic, minced; 2 tablespoons sweet paprika; 1 teaspoon smoked paprika; 1 teaspoon caraway seeds; 2 cups beef broth; 1 cup diced tomatoes; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; Salt and pepper, to taste; Chopped fresh parsley, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan, and brown them on all sides. Remove the beef and set it aside.
In the same pot, add the chopped onions and cook them until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the sweet paprika, smoked paprika, and caraway seeds over the onions and garlic, stirring to coat everything evenly. Let the spices toast for a minute to release their flavors.
Return the browned beef to the pot and pour in the beef broth and diced tomatoes. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid. Let the goulash simmer for 2 hours, stirring occasionally.
After 2 hours, add the chopped bell peppers to the pot and season the goulash with salt and pepper to taste. Continue simmering for an additional 30-45 minutes, or until the beef is tender and the flavors have melded together.
Taste and adjust the seasoning if necessary. If the goulash is too thick, you can add more beef broth or water to reach your desired consistency.
To serve, ladle the hot goulash into bowls and garnish with chopped fresh parsley for a vibrant pop of color and freshness. This dish pairs perfectly with crusty bread, buttered noodles, or creamy mashed potatoes.

Ingredients

Instructions

Nutrition Facts

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