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Hungarian Goulash

Ingredients

  • 1 tbsp. salted butter
  • 2 medium yellow onions diced roughly
  • 1 tsp. caraway seeds
  • 3 tbsp. paprika preferably Hungarian
  • 1/4 cup all-purpose flour
  • 1 1/2 lbs. beef chuck roast fat trimmed and cut into 1 inch cubes
  • 2 cups beef stock
  • 1 14.5 oz. can diced tomatoes
  • 3 large russet potatoes diced
  • 2 medium carrots diced
  • 1 tsp. sea salt
  • 1/4 tsp. ground black pepper

Instructions

  • Melt butter in a large soup pot over medium-high heat. Add onions and saute until tender, about 2-3 minutes.
  • Add caraway seeds and paprika and toss to combine.
  • Pour flour into a shallow bowl and toss cubed chuck roast until coated.
  • Transfer cubed chuck roast to the pot and cook for 3-4 minutes.
  • Add beet stock, potatoes, carrots, tomatoes, salt, and pepper to the pot and stir to combine.
  • Bring to a boil, place the lid on the pot, and reduce heat to medium-low.
  • Let simmer for 1.5 - 2 hours, making sure meat is thoroughly cooked before serving.