Eggless Hungarian Goulash with Paprika

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(15)

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Ingredients

6 servings

2 lbs beef chuck, cut into 1½-inch cubes
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp lard oil or neutral oil
2 large yellow onions, finely diced (about 3 cups)
4 garlic cloves, minced
¼ cup sweet hungarian paprika
1 tsp caraway seeds
1 tbsp tomato paste
1 cup dry white wine
3 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
1 lb yukon gold potatoes, cut into 1-inch chunks
2 roasted red bell peppers, sliced (from a jar or freshly roasted)
1 tsp smoked paprika

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 tsp salt and ½ tsp black pepper.
2
Heat the lard in a Dutch oven over medium-high heat until shimmering. Working in two 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 seared beef to a plate and set aside.

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