Hungarian Goulash

Ingredients

• 1 kg beef for stewing (e.g. chuck), cut into 3 cm cubes
• 2 large onions, roughly chopped
• 3 garlic cloves, finely chopped
• 2 red peppers, diced
• 2 carrots, sliced
• 3 tbsp sweet paprika powder
• 1 tsp smoked paprika powder
• 1 tsp cumin
• 2 tbsp tomato paste
• 600 ml beef stock
• 2 tbsp oil
• 1 tbsp butter
• Salt and pepper to taste
• Sour cream, for serving

Instructions

1. 1

   Cut the beef into roughly 3 cm cubes. Pat them dry with kitchen paper and season with salt and pepper.Heat a splash of oil in the Dutch oven over medium-high heat. Brown the meat in two or three batches on all sides until golden. Remove the meat from the pan and set aside.Add the butter to the pan. Sweat the onions over low heat for 8 to 10 minutes until soft and lightly golden. Add the garlic and cook for another minute.Sprinkle the paprika powder and cumin over the onions. Stir well and cook the spice mixture for 1 minute over low heat to release the flavors.Add the tomato paste and stir through. Return the meat to the pan along with the diced peppers and carrots.Pour in the beef stock until the meat is just covered. Bring to a boil, reduce the heat and put the lid on the pan.Let the goulash simmer gently for at least 2 hours. Stir occasionally and add a splash of stock if the sauce becomes too dry.Taste after 2 hours. The meat should be meltingly tender and fall apart. Season with salt, pepper and, if desired, an extra pinch of paprika powder.Serve the goulash with wide egg noodles, potatoes or crusty bread. A spoonful of sour cream on top finishes it off.