Chef John's Beef Goulash
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
boneless beef chuck roast, cut into 2-inch cubes
2 ½
pounds
salt and ground black pepper to taste
vegetable oil
2
tablespoons
onions, chopped
2
olive oil
2
teaspoons
salt
½
teaspoon
Hungarian paprika
2
tablespoons
caraway seeds, crushed
2
teaspoons
freshly ground black pepper
1
teaspoon
dried marjoram
1
teaspoon
ground thyme
½
teaspoon
cayenne pepper
½
teaspoon
chicken broth, divided
4
cups
tomato paste
¼
cup
garlic, crushed
3
cloves
balsamic vinegar
2
tablespoons
white sugar
1
teaspoon
salt, or to taste
½
teaspoon
bay leaf
1
 Gather all ingredients.
  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.
