Hungarian Goulash

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef stew meat (cut into cubes)
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon paprika (preferably Hungarian)
• 1 teaspoon caraway seeds (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Heat the oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning on all sides. Remove and set aside.
2. Cook the onions and garlic: In the same pot, add the chopped onions. Cook for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Add spices: Stir in paprika, caraway seeds (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices.
4. Simmer the stew: Return the beef to the pot. Add bell pepper, diced tomatoes (with juice), beef broth, potatoes, carrots, bay leaf, and thyme. Stir everything together.
5. Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well blended.
6. Adjust seasoning: Taste the stew and adjust salt and pepper as needed.
7. Serve: Garnish with freshly chopped parsley and serve hot with crusty bread or over noodles, if desired.

Enjoy your hearty Hungarian Goulash!