Hungarian Goulash

ingredients

2 ½ pounds boneless beef chuck roast, cut into 2-inch cubes
salt and ground black pepper to taste
2 tablespoons vegetable or olive oil
2 onions, chopped
2 teaspoons olive oil
½ teaspoon salt
2 tablespoons Hungarian paprika
2 teaspoons caraway seeds, crushed
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
½ teaspoon ground thyme
½ teaspoon cayenne pepper
4 cups chicken broth, divided
¼ cup tomato paste
3 cloves garlic, crushed
2 tablespoons balsamic vinegar
1 teaspoon white sugar
½ teaspoon salt, or to taste
1 bay leaf

make it!

Place the beef in a bowl and season with salt and black pepper to taste.
Heat the oil in a large skillet or Dutch oven over high heat.
Cook and stir beef in hot oil until browned on all sides, approximately 5 minutes.
Place the beef in a large stockpot or Dutch oven and reserve drippings in the skillet.
Return the skillet to medium heat. Add the chopped onions to the reserved drippings and add more oil, if needed. Season the onions with 1/2 teaspoon salt and cook until softened, about 5 minutes.
Add the onions to the stockpot with beef.
Combine paprika, crushed caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add more oil as needed while toasting.
Add 1 cup of the chicken broth and stir until smooth.
Add the toasted seasonings to the beef and onion mixture.
Stir in 3 cups of chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf.
Over high heat, bring the mixture in the stockpot to a boil.
Reduce heat to low and simmer until the meat is fork tender, approximately 1 1/2 to 2 hours.
Serve the goulash over noodles or mashed potatoes.