Chef John's Beef Goulash

admin 24/04/20 Recipes


4 servings

Prep Time


Cook Time



2 1/2 pounds: boneless beef chuck roast, cut into 2-inch cubes

: salt and ground black pepper to taste

2 tablespoons: vegetable oil

2: onions, chopped

2 teaspoons: olive oil

1/2 teaspoon: salt

2 tablespoons: Hungarian paprika

2 teaspoons: caraway seeds, crushed

1 teaspoon: freshly ground black pepper

1 teaspoon: dried marjoram

1/2 teaspoon: ground thyme

1/2 teaspoon: cayenne pepper

4 cups: chicken broth, divided

1/4 cup: tomato paste

3 cloves: garlic, crushed

2 tablespoons: balsamic vinegar

1 teaspoon: white sugar

1/2 teaspoon: salt, or to taste

1: bay leaf


Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.


Calories: 573 kcal

Carbohydrates: 13.4 g

Cholesterol: 134 mg

Fat: 41.2 g

Fiber: 2.4 g

Protein: 36 g

Sodium: 1853 mg

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