Goulasch à l’ancienne

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon sweet paprika
• 1 tablespoon hot paprika (optional, for a spicier goulash)
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 large tomatoes, peeled and chopped (or 1 can of chopped tomatoes)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 potatoes, peeled and cut into chunks
• 1/2 cup sour cream (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:

• Season the beef cubes with salt and pepper.

1. Sauté Onions and Garlic:

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the chopped onions and cook until they become translucent, about 5-7 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

1. Cook the Beef:

• Add the seasoned beef to the pot and brown on all sides, about 5-7 minutes.

1. Add Spices and Vegetables:

• Stir in the sweet paprika, hot paprika (if using), caraway seeds, and marjoram.
• Add the diced red and green bell peppers, and cook for another 5 minutes.

1. Add Tomatoes and Broth:

• Add the chopped tomatoes (or canned tomatoes), tomato paste, and beef broth.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender.

1. Add Potatoes:

• Add the potato chunks to the pot and continue to simmer for an additional 30 minutes, until the potatoes are cooked through.

1. Serve:

• Taste and adjust seasoning if necessary.
• Ladle the goulash into bowls.
• Garnish with a dollop of sour cream and chopped parsley.
• Serve hot with crusty bread or over noodles.