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Hungarian Beef Goulash


2 T Vegetable Oil
2.5 lbs Beef Chuck Roast
Kosher Salt, to taste
Fresh Ground Pepper, to taste
2 Onions, Coarsely Chopped
1/2 t Kosher Salt
2 t Caraway Seeds, Ground if Desired
2 T Hungarian Paprika
1 t Fresh Ground Pepper
1/2 t Cayenne Pepper
1 t Dried Majoram
1/2 t Dried Thyme
4 C Chicken Broth (or Water + Bullion Cubes)
1/4 C Tomato Paste
3 Garlic Cloves, Crushed (or 1 T Minced)
1/2 t Kosher Salt
1 Bay Leaf
1 t Sugar
2 T Balsamic Vinegar
Hot Cooked Rice, Noodles, Bread Bowl, etc.

Heat 2 T of oil in a pan over Medium heat for 5 minutes.

While the pan is heating, cut chuck roast into bite size pieces and season generously with salt and pepper. Toss with your hands to coat evenly.  Sear chuck in pan, in small batches so you do not crowd. Transfer seared meat to a Dutch Oven/Stock Pot.

Cook onion with the salt, in the same pan you seared the meat in. When the onion is caramelized, transfer the onions and any remaining liquid to the stock pot. You will want a mostly dry pan for the next step.

Combine caraway seeds, hungarian paprika, pepper, cayenne pepper, majoram and thyme in the pan and toast for about 2 to 3 minutes or until fragrant, being careful to not burn the spices. Add 1 cup of chicken broth to the pan to deglaze it. Transfer to stock pot.

Add remaining 3 cups of broth, tomato paste, garlic, salt, bay leaf, sugar, and balsamic vinegar to stock pot. Mix well and cook for about 1.5 - 2 hrs or until the meat is as tender as you want it.

Serve with Rice, Noodles, bread bowl, etc.

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