If you have never experienced the delicious flavor of Hungarian Goulash you are in for a real treat. Basically it is a thick beef stew that is great served over buttered noodles and garnished with sour cream. Let me show you how easy it is to make in your slow cooker or instant pot.
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 the slow cooker 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 slow cooker 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.
Serve over Egg Noodles and garnish with Sour Cream. Serve and enjoy!
Watch my video below where I show you how to make this recipe step by step.