Ingredients:

  • 2 lbs beef chuck, trimmed and cut into 1-inch cubes
  • 2 tbsp lard
  • 3 large yellow onions, finely diced
  • 4 tbsp authentic Hungarian sweet paprika
  • 4 cloves garlic, minced
  • 1 tsp caraway seeds, lightly crushed
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 5 cups beef bone broth
  • 2 large carrots, sliced
  • 2 parsnips, sliced
  • 2 medium Yukon Gold potatoes, cubed
  • 1 large Roma tomato, diced
  • 1 bell pepper, chopped

Instructions:

  1. Prep the foundation. Dice the 3 yellow onions into 1/4 inch pieces. Note: Consistency here ensures they all melt at the same rate.
  2. Melt the fat. Heat the 2 tbsp of lard in a large Dutch oven over medium heat until it begins to shimmer and smoke slightly.
  3. Sauté the onions. Add the onions and a pinch of salt. Cook for about 10-15 minutes, stirring often, until they are soft, translucent, and just starting to turn golden.
  4. Sear the beef. Increase the heat to medium high. Add the 2 lbs of beef chuck cubes. Cook until the edges are browned and a dark crust forms on the bottom of the pot.
  5. Bloom the paprika. Remove the pot from the heat. Stir in the 4 tbsp of paprika, garlic, and caraway seeds. Note: Taking it off the heat prevents the paprika from burning and becoming bitter.
  6. Deglaze the pot. Add the diced tomato and 1/2 cup of the beef broth. Use a wooden spoon to scrape all the fond (the brown bits) off the bottom of the pot.
  7. Start the long simmer. Pour in the remaining beef broth. Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 1 hour 30 mins until the beef is tender when pierced with a fork.
  8. Add the vegetables. Stir in the carrots, parsnips, potatoes, and bell pepper. Note: Adding these later prevents them from overcooking while the beef finishes.
  9. The final stretch. Cover and simmer for another 45 minutes until the potatoes are buttery soft and the sauce has thickened.
  10. Season and rest. Taste the sauce. Add the 2 tsp salt and 1 tsp pepper as needed. Let the goulash sit for 10 minutes before serving to allow the flavors to settle and the sauce to gloss over.