# What You'll Need:
→ Goulash
01 - 2 tablespoons vegetable oil
02 - 2 pounds beef chuck, cut into 1-inch cubes
03 - 2 large yellow onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons sweet Hungarian paprika
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon caraway seeds, lightly crushed
08 - 1 teaspoon dried marjoram
09 - 1 tablespoon tomato paste
10 - 1 green bell pepper, diced
11 - 2 medium tomatoes, diced, or 1 cup canned diced tomatoes, drained
12 - 4 cups beef broth
13 - 1 teaspoon salt, plus more to taste
14 - 1/2 teaspoon black pepper
15 - 1 bay leaf
→ For Serving
16 - 12 ounces wide egg noodles
17 - 2 tablespoons unsalted butter (optional)
18 - Chopped fresh parsley (for garnish)
19 - Sour cream (optional, for garnish)
# How to Make It:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown beef cubes in batches on all sides, then remove and set aside.
02 - In the same pot, sauté finely chopped onions until golden and very soft, about 8 to 10 minutes. Stir in minced garlic and cook for an additional 1 minute.
03 - Reduce heat to low. Stir in sweet and smoked paprika, crushed caraway seeds, and dried marjoram. Cook constantly for 1 minute, taking care not to burn the spices.
04 - Add tomato paste and cook for 1 minute. Then stir in diced bell pepper and tomatoes, cooking for 2 more minutes.
05 - Return browned beef and any accumulated juices to the pot. Pour in beef broth, add salt, black pepper, and bay leaf. Bring to a gentle simmer.
06 - Cover and cook over low heat for 1½ to 2 hours, stirring occasionally, until beef is fork-tender and sauce thickens. Adjust seasoning to taste.
07 - Cook egg noodles according to package instructions. Drain and toss with butter if desired.
08 - Remove bay leaf from goulash. Serve hot over egg noodles, garnished with chopped parsley and a dollop of sour cream if preferred.
