Gulasch

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Heat the oil in a heavy pot and cook the onions slowly until deeply golden and reduced, about 30 minutes.

Ingredients quick view

2 pounds beef chuck, cut into 1-inch cubes

2 pounds onions, finely chopped

4 cloves garlic, minced

2 tablespoons paprika

1 teaspoon caraway seeds

1 tablespoon tomato paste

4 cups beef broth

2 tablespoons vegetable oil

Salt to taste

Pepper to taste

For best results, let the gulasch sit for a few hours or overnight. The flavors develop beautifully over time.

Serve with fresh bread or dumplings for a complete meal.

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