Beef Goulash

Prepare the Beef for Tenderness. Pat the cubed beef completely dry using paper towels. If using the flour, very lightly toss the beef cubes with the flour mixture just until coated. This step is critical to achieving the perfect sear and is the first secret to tenderness.

Achieve the Perfect Sear. Heat the vegetable oil in a large Dutch oven or heavy pot over high heat until shimmering. Working in small, single-layer batches (do not overcrowd the pot), sear the beef cubes on all sides until deep brown and caramelized, about 2 to 3 minutes per batch. Remove the browned beef and set aside, reserving the oil and brown bits in the pot.

Build the Base Flavor. Reduce the heat to medium. Add the diced onion to the pot and cook until soft and translucent, about 5 minutes, scraping up any browned bits from the beef. Add the minced garlic and tomato paste and cook for 1 minute until fragrant.

Bloom the Spices. Stir in the paprika, cumin, salt, and pepper. Cook these spices for just 30 seconds, stirring constantly. This u0022bloomingu0022 step releases the full depth of flavor from the paprika.

Assemble and Braise. Return all the seared beef to the pot. Add the crushed tomatoes (or peppers), beef broth, and bay leaf. Bring the mixture just to a simmer. Here is the second, most important secret: Immediately reduce the heat to the lowest possible setting. The stew should only be barely bubbling, almost imperceptible. Cover the pot tightly.

Lock In the Tenderness. Simmer the goulash undisturbed on the stovetop for a minimum of 2.5 to 3 hours, or until the beef easily shreds with a fork. Checking the stew too often will lower the temperature and inhibit the collagen breakdown needed for tenderness. If the liquid reduces too much during cooking, add a splash of water or broth to maintain the consistency.

Finish and Serve. Remove the bay leaf. Taste the sauce and adjust seasonings if necessary. Serve hot.