Classic Goulash

Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Working in batches to avoid crowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate. This fond (browned bits) is essential for flavor.

Reduce heat to medium. Add the remaining oil and the diced onions. Cook, stirring occasionally, until the onions are soft and translucent, about 8-10 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove the pot from the heat for the next critical step.

Off the heat, stir in the sweet paprika and crushed caraway seeds. Cooking paprika directly over high heat makes it bitter. Stir for 30 seconds to toast the spices in the residual heat. Add the tomato paste and stir to combine, coating the onions.

Return the pot to medium heat. Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up all the glorious browned bits from the bottom of the pot. This is called deglazing and builds your sauce's foundation. Return the seared beef and any accumulated juices to the pot.

Add the remaining beef broth, carrots, and bell pepper. The liquid should just barely cover the meat and vegetables. Bring to a simmer, then reduce heat to low, cover, and let it cook gently for 60 minutes. This slow simmer tenderizes the beef.

After 60 minutes, add the potato chunks. Cover and continue simmering for another 25-30 minutes, or until both the potatoes and beef are fork-tender. If you prefer a thicker stew, mix the 2 tablespoons of flour with 3 tablespoons of cold water to make a slurry. Stir this into the simmering stew and cook for 5 more minutes. Season with salt and pepper to taste.

Let the goulash rest, off the heat and covered, for 10-15 minutes before serving. This allows the flavors to marry and the meat to reabsorb juices. Ladle into deep bowls, top with a generous dollop of cool sour cream and a sprinkle of fresh parsley. Serve with crusty bread or egg noodles.