# What You Need:
→ Goulash
01 - 2 tablespoons vegetable oil
02 - 2 pounds beef chuck, cut into 1-inch cubes
03 - 2 large yellow onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tablespoons sweet Hungarian paprika
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon caraway seeds, lightly crushed
08 - 1 teaspoon dried marjoram
09 - 1 tablespoon tomato paste
10 - 1 green bell pepper, diced
11 - 2 medium tomatoes, diced or 1 cup canned diced tomatoes, drained
12 - 4 cups beef broth
13 - 1 teaspoon salt, plus additional to taste
14 - 1/2 teaspoon black pepper
15 - 1 bay leaf
→ Serving
16 - 12 ounces wide egg noodles
17 - 2 tablespoons unsalted butter, optional
18 - Chopped fresh parsley for garnish
19 - Sour cream for garnish, optional
# How To Make:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat; add beef cubes in batches and brown on all sides, then remove and set aside.
02 - In the same pot, add chopped onions and cook until golden and very soft, about 8 to 10 minutes; stir in minced garlic and cook for an additional minute.
03 - Reduce heat to low and add sweet paprika, smoked paprika, caraway seeds, and dried marjoram; stir constantly for one minute to release aromas without burning.
04 - Stir in tomato paste and cook for one minute; add diced bell pepper and tomatoes, cooking for two more minutes.
05 - Return browned beef and any accumulated juices to the pot; pour in beef broth, add salt, black pepper, and bay leaf; bring to a gentle simmer.
06 - Cover and cook on low heat for 90 to 120 minutes, stirring occasionally, until beef is fork-tender and sauce thickens; adjust seasoning as needed.
07 - Cook egg noodles according to package instructions; drain and toss with unsalted butter if using.
08 - Remove bay leaf from the stew; serve hot over egg noodles, garnished with chopped parsley and a dollop of sour cream if desired.
