Eosinophilic Esophagitis Friendly Hungarian Beef Goulash
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Learn more →Ingredients
6 servings
- 2 ½ lb beef chuck, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 tbsp neutral oil or lard, divided
- 2 large yellow onions (about 1 ½ lb total), finely diced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 3 tbsp sweet hungarian paprika
- 1 tsp caraway seeds
- 1 tsp dried marjoram
- 1 can (14 oz) diced tomatoes, with juices
- 3 cups low-sodium beef broth
- 2 medium red bell peppers, seeded and diced
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 1 tbsp red wine vinegar
For serving
- ¼ cup sour cream, for serving (optional)
Can be omittedsour cream
- 2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp of the oil in a Dutch oven over medium-high heat until shimmering.
- 2
Working in two or three batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the browned beef to a plate and set aside. Reduce the heat to medium.
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