Beef Goulash
A hearty, one-pot beef goulash perfect for fall and winter.

Ingredients
- 2 pounds stewed beef, such as chuck flap
- 1 cup brunoised or finely diced onion
- 1 cup finely diced carrot
- 2 cloves garlic
- 2 tablespoons hot paprika
- 1 teaspoon caraway seeds
- 1 ounce white vinegar
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 2 cups chicken stock
- 1 tablespoon fresh marjoram, chopped
- 1 tablespoon fresh parsley, chopped
- neutral oil (canola, safflower, or vegetable)
- salt and pepper
- sour cream or crème fraîche (optional)
- cooked egg noodles, for serving
Instructions
- Season cubed beef with salt and pepper, then sear in heavy bottom pan for 5-7 minutes. Remove and drain.
- Reduce heat to medium. Add a small amount of oil, then onion, carrot, and garlic, and season lightly with salt and pepper. Cook for 3-4 minutes. Add paprika and caraway seeds, cook for an additional minute.
- Add vinegar and reduce, then add tomato paste. Cook for 1 minute.
- Add flour and cook for 1 minute, then add chicken stock. Bring to simmer.
- Return the drained beef to pot. Cover and place in 350°F oven for 2 hours, occasionally stirring. If the liquid starts to evaporate, you can add up to one more cup of stock.
- Remove from oven and taste to check seasoning, adjusting if necessary.
- Finish with chopped marjoram and parsley. Serve with egg noodles. Optional: Garnish with sour cream or crème fraîche.