Goulash

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper
• 2 onions, chopped
• 2 tsp olive oil
• 1/2 tsp salt
• 2 teaspoons caraway seeds, crushed
• 2 tablespoons Hungarian paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne
• 1 tsp dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• 4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
• 1/4 cup tomato paste
• 3 garlic cloves, crushed
• 1/2 tsp salt, or to taste
• 1 bay leaf
• 1 tsp sugar
• 2 tablespoons balsamic vinegar

Instructions

1. Season beef with salt and pepper. Heat skillet on high with vegetable oil and brown each side of the meat. About 5 minutes. Transfer meat to a stockpot, but don't clean out the skillet!
2. Set skillet to med-high and toss in onions. Drizzle with olive oil and season with 1/2 tsp salt. Cook until softened then transfer to stockpot.
3. Combine caraway seeds, paprika, black pepper, cayenne, marjoram & thyme in skillet. Toast over med-high heat until fragrant. Add 1 cup of chicken broth and stir. Transfer to the stockpot.
4. Stir 3 cups chicken broth into stockpot. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
5. Garnish with sour cream and fresh marjoram if desired.