- 3 lb chuck roast or stew meat cut into 1 1/2 inch pieces
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsps. olive oil
- 3 large onions diced small
- 1 tsp sugar
- 1 tsp salt
- 6 cloves of garlic, finely minced
- 4 tbsps. sweet paprika
- 3 tbsps. flour
- 3 cups chicken stock
- 3 tbsps. tomato paste
- 12 ounce jar of roasted peppers, drained and chopped
- 2 tbsps. balsamic vinegar
- 1 bay leaf
- 2 tbsps. fresh marjoram
- 1 tsp. fresh thyme
- 1 tbsp. caraway seeds
- 1/4 tsp cayenne pepper
- 1/2 cup sour cream
- 1/4 cup fresh parsley chopped
Heat oven to 300 degrees
Remove excess moisture from the beef with paper towels, season with the salt and pepper. Add tablespoon of olive oil to a Dutch oven, and heat until the oil is hot on medium-high.
Add half of the beef or enough to cover the pan without overlapping. Cook until brown on all sides, approximately 5 minutes. Remove meat from pan and set aside. Cooke the rest of the meat in the pan, and remove from pan.
Using the Dutch oven you used for the meat, reduce the heat to medium and add another tbsp. of oil to the pan. Dice onions finely and add them to the pan seasoning them with sugar and a 1/4 tsp of salt. Stir onions frequently until they are caramelized. Scrape the bottom of the pan to remove any of the brown bits stuck to the bottom.
Add garlic and cook for an additional minute. Sprinkle flour and paprika over the onions, stir to coat, and cook for an additional 2 minutes.
Add half of the chicken stock to the pot stirring to remove bits stuck to the bottom of the pan. Stir constantly as the stock begins to thicken. Add the rest of the stock and continue stirring. Add in the tomato paste, red peppers, vinegar, and the herbs and spices.
Put the beef back into the Dutch oven, and stir to combine all ingredients. Bring the mixture to a simmer, cover and put in oven. Cook for 2 hours.
Remove from oven and mix sour cream with 1/2 cup of the hot liquid from the goulash. Stir mixture back into the Dutch oven add parsley and season with salt and pepper to taste.