Smoky Beef and Vegetable Goulash 🥘✨

 New Recipe: Smoky Beef and Vegetable Goulash 🥘✨

Ingredients:

• For the goulash:

  • 2 tbsp olive oil
  • 1 ½ lbs beef chuck, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 2 bell peppers (red and green), chopped
    
  • 2 medium potatoes, cubed
  • 2 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp caraway seeds (optional)
  • 2 tbsp tomato paste
  • 4 cups beef stock
  • 1 cup crushed tomatoes
  • 1 tsp dried marjoram or thyme
  • Salt and pepper to taste

• For garnish:

  • Fresh parsley, chopped
  • Sour cream (optional)

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Instructions:

1. Sear the beef:

   • Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
   • Season the beef cubes with salt and pepper. Sear them in batches until browned on all sides. Remove and set aside.

2. Sauté the aromatics:

   • Add the remaining olive oil to the pot. Sauté the onion until softened, about 5 minutes.
   • Stir in the garlic, carrots, and bell peppers. Cook for another 3-4 minutes.

3. Build the flavor:

   • Stir in the sweet paprika, smoked paprika, and caraway seeds (if using). Cook for 1 minute to release their aroma.
   • Add the tomato paste and cook for another 2 minutes.

4. Simmer the goulash:

   • Return the beef to the pot. Add the beef stock, crushed tomatoes, marjoram, and potatoes. Stir to combine.
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the beef is tender and the flavors are well-developed. Stir occasionally.

5. Adjust seasoning and serve:

   • Taste and adjust the seasoning with additional salt and pepper as needed.
   • Serve hot, garnished with fresh parsley and a dollop of sour cream if desired.

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Optional Variations:

• Add a splash of red wine or vinegar for added depth and tanginess.
• Include mushrooms or zucchini for more vegetables.
• Use pork or chicken instead of beef for a lighter version.