Hungarian Goulash

It's soup season. This one takes a little time to simmer, but get it going and then leave it for a while. This perfectly tender stew is adaptable, but a wee chef's kiss as written. I hope you try it and enjoy!

What you need:

2-3 Pounds Stewed Beef, Cubed

(boneless beef osso bucco and beef cheeks also work)

1T Extra Virgin Olive Oil or Avocado Oil

2T Unsalted Butter or Ghee

2-3 Medium Yellow or Sweet Onions, Cut into Bite-Sized Pieces

5 Garlic Cloves, Minced

2 Bell Peppers (any color works), Cut into Bite-Sized Pieces

3 Medium Tomatoes, Cut into Bite-Sized Pieces

1/4 Cup Paprika

1 tsp Caraway Seeds

1-2 Bay Leaves

4 Cups Stock (any kind will work, even bone broth)

3 Large Carrots, Cut Into Small Pieces about 1/4"

Optional: about 1-2 cups Diced Potato

Iodized Salt + Fresh Black Pepper

Parsley for Garnishing

Let's Get Cooking

1. Toss Beef with Salt and Pepper.

2. Heat Large Pot On Medium-High Heat. Add Oil and Butter. Add in Onions. Cook for 6 Minutes.

3. Add Beef and Cook for About 2 Minutes. The Outsides Should Turn Brown.

4. Add Garlic, Peppers, Tomatoes. Stir 2-3 Minutes.

5. Add Paprika, Caraway Seeds, and Bay Leaf. Stir.

6. Add Stock and Bring to a Soft Boil. Cover With Lid and Cook on Low for 90 Minutes.

7. Add Carrots and optional Potato. Final Cook on Low for 20-30 Minutes.

8. Serve with Parsley Garnish :)