How to make Balkan goulash like my grandmother used to

How to make Balkan goulash like my grandmother used to

Recipie

Ingredients:
2 lbs (900g) beef chuck or stewing beef, cubed
2 large onions, finely chopped
3 cloves garlic, minced
2 tbsp vegetable oil or lard
2 tbsp sweet paprika (Hungarian paprika works well)
1 tbsp tomato paste
1-2 tsp caraway seeds (optional, but traditional in many Balkan recipes)
1 red bell pepper, chopped
1 large carrot, sliced
3 medium potatoes, cubed
4 cups (1 liter) beef broth or water
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Sear the meat:
Heat oil or lard in a large pot over medium heat. Add the cubed beef and brown on all sides, working in batches if necessary to avoid overcrowding the pan. Once browned, remove the meat and set aside.

Sauté the onions and garlic:
In the same pot, add the onions and sauté them until softened and slightly caramelized (about 8-10 minutes). Add the garlic and cook for another minute.

Add paprika and tomato paste:
Stir in the sweet paprika and tomato paste, cooking for 1-2 minutes to bring out the flavors. Be careful not to burn the paprika.

Return the meat and add broth:
Return the browned beef to the pot. Add the beef broth or water, ensuring the meat is mostly covered. Stir in the bay leaf and caraway seeds (if using). Bring the mixture to a simmer.

Simmer gently:
Cover the pot and let it simmer over low heat for about 1.5 to 2 hours, or until the beef is tender.

Add vegetables:
Once the beef is tender, add the chopped red bell pepper, carrot, and potatoes. Continue simmering for another 30-40 minutes, until the vegetables are cooked through and the stew has thickened slightly. Add more water if needed to maintain the desired consistency.

Season and serve:
Taste the goulash and season with salt and pepper to taste. Remove the bay leaf before serving. Garnish with freshly chopped parsley, if desired.

Serve:
Serve the Balkan goulash with crusty bread, over mashed potatoes, or with a side of noodles or rice.

This hearty goulash is best enjoyed after allowing the flavors to meld, and it's even better the next day!

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