Rye Free Hungarian Beef Goulash

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

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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
Armour Lard La Preferida Lard - 2.5 Lb Armour Star Lard Pail Armour Lard Net Weight 16 oz (1 lb) 454 g Morrell Manteca Snow Cap Lard
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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)
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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