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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep fingers tucked inward in a claw grip while cutting beef to prevent accidental knife cuts.
Cut 1130g beef chuck roast into 1-inch bite-sized cubes on a cutting board, leaving natural connective tissues intact for tenderness during simmering.
Watch out
Do not buy pre-packaged stew meat from the store, as it consists of mixed dry offcuts
cut a whole chuck roast yourself for uniform cooking
Wash your hands with soap immediately after handling raw beef to prevent cross-contamination.
Sprinkle 1 tsp salt and 0.5 tsp black pepper evenly over the beef cubes on the cutting board, tossing by hand until all pieces are lightly coated.
Watch out
Do not skip pre-seasoning the beef
seasoning before browning develops deep flavor inside the meat
Hot oil may splatter when placing cold meat into the skillet; lower pieces gently using tongs to avoid skin burns.
Heat 2 tbsp vegetable oil in a skillet over high heat until very hot. Add half of the seasoned beef chuck cubes, making sure not to crowd the pan, and sear for 3 to 4 minutes per batch until deeply browned on all sides.
local_fire_departmenthigh heat, about 6 to 8 minutes totalWatch out
Do not overcrowd the skillet or the beef will steam in its juices rather than form a deep brown caramelized crust.
Transfer the seared, browned beef chuck cubes directly into a heavy Dutch oven/stew pot, reserving the skillet and all its browned drippings on the stove.
Watch out
Do not wipe or wash the skillet after removing the beef
the stuck brown bits (fond) contain essential rich flavor for the stew
Place the unwashed skillet over medium heat. Add 2 large roughly chopped yellow onions, drizzle 1 tbsp olive oil, and add 0.5 tsp salt. Sauté for 5 to 6 minutes, stirring constantly, until the onions soften and turn dark golden brown on the edges.
local_fire_departmentmedium heat, 5 to 6 minutesWatch out
Do not slice onions too finely
big rustic pieces provide better body and texture to the stew during long simmering
Transfer the sautéed golden onions into the Dutch oven with the browned beef chunks, leaving the dry skillet dirty on the stove once again.
Watch out
Do not wash the skillet
you need the dry leftover oil and browned remnants to dry-toast the aromatic spices
Place 2 tsp whole caraway seeds into a mortar and pestle (or spice grinder) and crush coarsely until finely broken up and fragrant.
Watch out
Do not leave caraway seeds whole
grinding releases essential oils that define the classic Hungarian goulash aroma
Add the ground caraway seeds, 2.5 tbsp sweet paprika, 0.5 tsp black pepper, 1 tsp dried marjoram, 1 tsp dried thyme, and 0.25 tsp cayenne pepper to the dry skillet. Toast over medium heat, stirring continuously for about 3 minutes, until spices turn slightly darker and fragrance is noticeably released.
local_fire_departmentmedium heat, about 3 minutesWatch out
Keep stirring constantly and watch heat closely
paprika burns very quickly and burnt paprika becomes irreversibly bitter
Stand back slightly when pouring liquid into a hot skillet to avoid steam burns on hands or face.
Pour 1 cup chicken broth immediately into the skillet to stop the spice roasting. Stir well with a wooden spoon, scraping up all browned bits (fond) from the bottom of the pan until dissolved into a rich red broth.
local_fire_departmentmedium heat, 1 minuteWatch out
Pour broth in slowly as hot liquid will produce steam upon hitting the hot pan.
Pour the deglazed spice liquid from the skillet into the Dutch oven over the beef and onions. Add 2 tbsp tomato paste, 4 crushed garlic cloves, 1 bay leaf, 0.5 tsp salt, remaining 1.5 cups chicken broth, 1 tsp sugar, and 1 tbsp balsamic vinegar. Stir everything together thoroughly.
Watch out
Do not skip sugar and balsamic vinegar
they balance out the acidity of tomato paste and add a rounded background richness
Set heat to high and bring the stew to a boil. Once bubbling, lower heat to low (or medium-low) to maintain a steady, gentle simmer uncovered for 1.5 to 2 hours until the beef becomes tender when pierced with a fork.
local_fire_departmenthigh heat to boil, then low heat, 90 to 120 minutesWatch out
Do not leave stew on a rolling boil or the beef collagen will tighten up, resulting in tough, dry meat.
Increase heat to medium and cook uncovered for another 10 to 15 minutes, stirring occasionally, until sauce reduces into a thick, glossy, mahogany-red gravy that coats the back of a spoon. Taste sauce and adjust salt or cayenne if desired.
local_fire_departmentmedium heat, 10 to 15 minutesWatch out
Stir frequently during reduction so sauce does not stick or burn on the bottom of the Dutch oven.
Ladle the hot beef goulash generously over a warm bed of 340g cooked buttered egg noodles in a wide serving bowl. Top with 0.25 cup sour cream dollop and sprinkle 1 tbsp fresh marjoram leaves over top.
Watch out
Garnish with sour cream right before serving so it stays cool against the piping hot stew for contrast.
