Randy's Hungarian Goulash
- 3 lbs or 4 lbs of Beef Chuck Roast, cut into 1/2" pieces trimmed of fat
- 2 medium yellow onions, vertically cut
- 4 garlic cloves, minced
- 2 tbsps sweet smoked hungarian paprika
- 2 tbsps sweet hungarian paprika
- 1 tbsp hot hungarian paprika
- 1 tbsp fresh thyme chopped (1Tsp dried)
- 1 tbsp fresh Marjoram choppled (1 Tsp dried)
- 1 tsp Caraway seeds
- 4 tbsps all-purpose flour (heaping)
- 6 tbsps tomato paste
- 2 C Petite diced tomatoes
- 10 C Beef Broth
- 1 Full bodied red wine (AWI Gran Corte of course)
- 1 tbsp Worcestershire sauce
- 2 tbsps tomato ketchup
In a large Dutch Oven, brown beef thoroughly in batches on medium-high. Remove beef and sauté onions until soft and turning yellow. Add in garlic and sauté until aromatic, about 1 minute. Return beef to Dutch Oven and reduce heat to medium.
Sprinkle in all the paprika. Stir and cook for about 2 minutes. Add flour, thyme, marjoram and caraway seeds. Stir to coat evenly and cook another 2 minutes. Add the diced tomatoes and tomato paste. Stir one last time to ensure everything is well incorporated.
Pour in the beef broth and red wine. Scrape the bottom of the pot to remove any fond. Add the Worcestershire sauce and the tomato ketchup.
Reduce heat and simmer on low for 1-1/2 to 2 hours, stirring every 20-30 minutes, scrapping the bottom each time.
Serve in bowls with a side of hearty, crusty bread.