Hungarian Beef Goulash

Ingredients

• Beef Chuck Roast

  800 g

  $7.84

• Onions

  500 g

  $0.75

• Garlic

  3 cloves (15 g)

  $0.12

• Paprika

  3 tbsp (25 g)

  $0.55

• Caraway Seeds

  1 tsp (3 g)

  $0.08

• Tomato paste

  2 tbsp (30 g)

  $0.21

• Prepared Beef Broth

  500 ml

  $1.00

• Potatoes

  400 g

  $0.52

• Canola / Rapeseed Oil

  2 tbsp (30 ml)

  $0.07

• Plain flour

  2 tbsp (20 g)

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut the beef chuck roast into bite-sized cubes and toss lightly with flour, salt, and pepper.

2. 2

   Heat canola oil in a heavy Dutch oven over medium heat and brown the beef in batches, then transfer to a plate.

3. 3

   Add chopped onions to the pot and cook slowly for 10 minutes until soft and golden brown.

4. 4

   Stir in minced garlic, tomato paste, paprika, and caraway seeds, frying gently for 1 minute until fragrant.

5. 5

   Return the beef to the pot and pour in the beef broth, scraping up any browned bits from the bottom.

6. 6

   Cover and simmer on low heat for 1 hour and 15 minutes until the beef is nearly tender.

7. 7

   Add the peeled, diced potatoes and continue simmering covered for 25 to 30 minutes until both meat and potatoes are fork-tender.

8. 8

   Adjust seasoning with salt and pepper to taste before ladling into warm bowls.