Hungarian Goulash
Cooking Flow
- Cook
-
[MED] 10 min + 10 min + 1 min
[LOW] 90 min + 30 min
Ingredients
- 1 ½ lb beef short ribs, cut into 1 ½" pieces
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 ½ medium onions, diced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 ⅔ cups (400 ml) chicken broth
- 3 tablespoons ground sweet paprika
- 2 tablespoons dried marjoram
- 2 teaspoons caraway seeds
- 2 bay leaves
- 2 medium carrots, cut into bite-sized pieces
DIRECTIONS
Season beef with salt and pepper. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear beef for 10 minutes or until golden brown on all sides. Transfer to a plate.
In the same oil, sauté onions and garlic over [MED] heat for 10 minutes or until the onions are caramelized. Add tomato paste and sauté for another minute.
Add red wine vinegar, sugar, chicken broth, and spices; stir once. Then add in seared beef, cover and braise over [LOW] heat for 90 minutes.
Add carrots and continue to braise over [LOW] heat for another 30 minutes. Serve warm.
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