Healthy Hungarian Goulash
This has been a staple recipe for me for decades. It's rich and savory with beautiful flavors. I use Madagascar Black Peppercorn or Butter Olive Oil for an extra level of flavor, but you could also use Unflavored or even Chipotle Olive Oil to change up the flavor.
3 tablespoons Madagascar Black Peppercorn or Butter Olive Oil , divided
2 medium onions, chopped
2 cloves garlic, chopped
4 cups beef broth
1 tablespoons sweet paprika
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/4 lb. sirloin or other steak, cut in 1 inch cub
1 teaspoon salt
1/2 lb. potato, cut in 1 inch cubes
1 large-ish tomato, chopped
2 carrots, chopped
1 teaspoon marjoram
Drizzle of olive oil
In a Dutch oven or other stew pot, cook the onions and garlic in 1 tablespoon olive oil over medium heat for about 3 minutes. Add the broth, paprika, caraway and black pepper to the onions. Bring to a simmer.
In a separate skillet, heat 1 tablespoon oil and cook the beef until nicely browned (I do it in two batches to get a really good sear). Add the beef to the broth. Add about 2 tablespoon water to the skillet over heat to scrape up some of the browned bits left in the pan and add to the broth. Simmer, partially covered for 45 minutes.
Add the potato, carrot, tomatoes and marjoram, and continue to simmer, partially covered, for another 30 minutes. Stir occasionally and check to make sure it doesn't dry out. Taste and adjust seasonings if necessary.
To serve, add a drizzle of olive oil and serve with rustic bread.
* Be sure to place your cut potatoes in a bowl of water so they don't turn brown while waiting to add them to the stew. Drain before adding to the stew.