Chef John's Beef Goulash recipe features tender beef chuck roast combined with aromatic herbs and spices in an easy-to-prepare dish that anyone can make. The only kitchen utensils required are a large skillet and a large stockpot.
Chef John's Beef Goulash
This recipe uses dry herbs and spices, but fresh can be substituted at a ratio of three times the dry ingredients.
Prep Time: 30 min.
Cook Time: 2 hours
Ready In: 2 hours, 30 min.
- 2 1/2 lbs. boneless chuck roast, cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons crushed caraway seeds
- 1 teaspoon dried marjoram
- 1 teaspoon ground black pepper
- 1 bay leaf
- 1/2 teaspoon ground thyme
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth or stock, divided
- 1/4 cup tomato paste
- 3 garlic cloves, crushed
- 2 tablespoons balsamic vinegar
- 1 teaspoon white sugar
- Salt, to taste
- Ground black pepper, to taste
Step 1: Using salt and black pepper, season the beef while heating the vegetable oil in a large skillet on high heat. Add the seasoned beef in batches and cook until the beef is brown on all sides. As the beef browns, transfer to a large stockpot. When all the beef is browned, reserve the drippings at the bottom of the pan.
Step 2: Bring the skillet back to medium heat and stir in the onions and olive oil. Season with 1/2 teaspoon of salt and cook for 5 minutes, or until the onions are soft. Add them to the stockpot with the beef.
Step 3: After removing the onions, combine the paprika, black pepper, caraway seeds, marjoram, cayenne pepper and thyme and cook on medium heat for around 3 minutes, or until fragrant. Add one cup of chicken broth or stock and stir. Add the mixture to the stockpot.
Step 4: Add 3 cups of chicken broth or stock into the beef mixture. Next, add in the vinegar, sugar, bay leaf, garlic and tomato paste and stir to combine. Heat the mixture on high heat and bring to a boil. Once boiling, reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the meat is fork tender. Serve.