# What You Need:
→ Goulash
01 - 2 tablespoons vegetable oil
02 - 2 pounds beef chuck, cut into 1-inch cubes
03 - 2 large yellow onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons sweet Hungarian paprika
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon caraway seeds, lightly crushed
08 - 1 teaspoon dried marjoram
09 - 1 tablespoon tomato paste
10 - 1 green bell pepper, diced
11 - 2 medium tomatoes, diced or 1 cup canned diced tomatoes, drained
12 - 4 cups beef broth
13 - 1 teaspoon salt, plus additional to taste
14 - ½ teaspoon black pepper
15 - 1 bay leaf
→ For Serving
16 - 12 ounces wide egg noodles
17 - 2 tablespoons unsalted butter (optional)
18 - Chopped fresh parsley, for garnish
19 - Sour cream (optional, for garnish)
# Directions:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside.
02 - In the same pot, sauté chopped onions until golden and very soft, about 8 to 10 minutes. Add minced garlic and cook for 1 more minute.
03 - Lower heat to low. Stir in sweet paprika, smoked paprika, crushed caraway seeds, and dried marjoram. Stir constantly for 1 minute, avoiding burning.
04 - Add tomato paste and cook for 1 minute. Stir in diced green bell pepper and tomatoes, cooking for an additional 2 minutes.
05 - Return browned beef and juices to the pot. Pour in beef broth, add salt, black pepper, and bay leaf. Bring to a gentle simmer.
06 - Cover and cook on low heat for 1½ to 2 hours, stirring occasionally, until beef is tender and sauce thickens. Adjust seasoning as needed.
07 - Cook egg noodles according to package instructions. Drain and toss with butter if using.
08 - Discard bay leaf. Serve goulash hot over egg noodles, garnished with fresh parsley and a dollop of sour cream if desired.
