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:
- Prepare the Beef:
- Season the beef cubes with salt and pepper.
- 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.
- Cook the Beef:
- Add the seasoned beef to the pot and brown on all sides, about 5-7 minutes.
- 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.
- 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.
- Add Potatoes:
- Add the potato chunks to the pot and continue to simmer for an additional 30 minutes, until the potatoes are cooked through.
- 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.
