Goulash is traditionally a brothy stew, originating in Hungary and adopted as a German goulash with the addition of caraway seeds and red wine. The best goulash has pull apart tender beef with high quality Hungarian paprika- lots of it! Enjoy!
2 lbs stewing beef, cubed
2 yellow onions, diced
3 tbsp olive oil
1 tbsp dried thyme or dried marjoram
8 tbsp Hungarian paprika, sweet or hot Hungarian paprika
2 carrots, diced
4 potatoes, diced
1 (16 oz) can peeled tomatoes
1 tbsp tomato puree
2 garlic cloves, minced
1 tsp caraway seeds
1/2 bottle red wine
Salt & black pepper, to taste
1. Heat vegetable oil in a large skillet over medium high heat. Season beef and add to skillet, cook until brown. Remove and set aside.
2. Add oil to medium high heat, then add onion and cook, 7-8 minutes, until translucent.
3. Add Hungarian sweet paprika, salt, pepper, carrots, potatoes and herbs and cook, 5-6 minutes.
4. Add tomatoes, tomato puree, garlic powder and caraway seeds and cook, another 7-8 minutes. Add beef and wine and simmer, 2 to 3 hours. If using a crockpot, cook on high, 4-5 hours. Serve with crusty bread and sour cream and enjoy!