Hungarian Goulash
- Cook
- 141 min
[MED] 10 min + 10 min + 1 min
[LOW] 90 min + 30 min
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
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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