A rich and hearty Hungarian beef stew, slow-cooked with aromatic spices, onions, and a touch of paprika. This classic dish is finished with a dollop of sour cream and fresh herbs for a comforting and flavorful meal.
Cut the beef chuck into bite-sized pieces, avoiding pre-packaged meat intended for goulash.
Season the beef pieces with salt and black pepper, then toss to coat evenly.
Heat vegetable oil in a pan over high heat and brown the beef pieces in batches until nicely seared on all sides.
Transfer the browned meat to a large pot for stewing.
In the same pan, add olive oil and sauté coarsely chopped onion over medium heat for 5-6 minutes until the edges start to brown, seasoning lightly with salt.
Add the sautéed onions to the pot with the meat.
Do not wash the pan; use it to toast the spices.
Crush 2 teaspoons of caraway seeds in a mortar and add them to the pan along with paprika, black pepper, marjoram, thyme, and cayenne pepper.
Toast the spices over medium heat, stirring continuously for 3-4 minutes until fragrant.
Remove the pan from heat and deglaze with one cup of chicken broth, scraping up any browned bits to release their flavor.