Goulash (Guláš)

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef chuck905 g
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Brown onion5
• Tomatoes2
• Vegetable oil5 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Plain flour2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Marjoram1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Caraway seeds1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Paprika2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Black pepper½ US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Allspice berries4
• Red chilli (optional)1
• Beef stock2 US cup + to taste
  Original recipe breakdown · used in multiple steps

  • 2 US cup Beef stock — US customary volume preserved. No food-density conversion to grams is assumed.
  • Additional beef stock if needed, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Water for flour slurryto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Bread slices (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Spring onions (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Brown cubed beef in hot oil. Add sliced onions and stir over medium-high heat for 5 minutes.

2. 2

   Add crushed tomatoes, optional chilli, allspice, paprika and caraway. Pour in hot stock and season. Simmer low for 2 hours, stirring gently.

3. 3

   With 30 minutes remaining, stir in marjoram and flour mixed with a little boiling water. Cook until meat is tender, extending time and adding stock if needed.

4. 4

   Serve with optional bread and spring onions.