Hungarian Beef Goulash

This classic east European dish features melt in your mouth beef,  slowly simmered in a rich broth.  I added potatoes for more body and served it on a bed of egg noodles.  Wonderful!

To serve four...

INGREDIENTS

• 4 tbsp olive oil

• 1.13 kg stewing beef lean, cut into 1 inch pieces

• 1 tsp salt or to taste

• 1 tsp pepper or to taste

• 2 large onions roughly chopped
• 2 medium  potatoes, cubed

• 5 cloves garlic minced

• 3 tbsp sweet paprika

• 1 tsp caraway seeds ground

• 1 tsp oregano dried

• 3 bay leaves

• 1 tsp brown sugar

• 122.5 ml tomato sauce

• 2 tbsp balsamic vinegar

• 946.35 ml beef broth no salt added

• 2 tbsp parsley chopped, for garnish

INSTRUCTIONS

Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate.
Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds. 
Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
Taste for seasoning and adjust with salt and pepper if needed.
Garnish with chopped parsley and serve over noodles.