Beef Goulash

Ingredients

• 500 g beef
• 300-400 g potatoes
• 1 carrot
• 1 medium onion
• 12 tablespoons tomato paste
• 500 ml water
• 3-4 garlic cloves
• 3-4 bay leaves
• curcuma
• paprika
• oregano
• parsley
• caraway
• basil
• cilantro
• 2-3 champignon mushrooms
• flour
• oil
• salt
• black pepper

Method

Cut the beef into 3 cm chunks and dust with flour. This coating will help seal the surface during searing and thicken the braising liquid through braising later. Cut potatoes into similar-sized pieces — consistency matters for even cooking — and roughly chop the onion, carrot, and mushrooms. Mince the garlic and set aside the fresh herbs separately from the dried ones; add parsley and cilantro at the end so they don't lose their green colour and brightness.

Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once it shimmers, work in batches to sear the beef without crowding. You need a hard crust — dark mahogany brown — which takes about 3–4 minutes per side. This Maillard reaction builds the savoury depth that defines goulash. Set the beef aside and reduce heat to medium. Add onion and carrot, stirring for 5 minutes until softened and the onion turns translucent. Add garlic for 1 minute until fragrant, then tomato paste. Stir constantly for 2–3 minutes; this cooking-out concentrates the paste and removes the raw tin taste.

Return the beef to the pot with potatoes and mushrooms. Add the paprika, caraway, oregano, bay leaves, and a pinch of turmeric — paprika is the backbone here, so don't skim. Pour in water and a good pinch of salt. Bring to a simmer, then cover and transfer to a 160°C oven for 60–75 minutes. Oven heat distributes evenly, which beats stovetop simmering for one-pot-cooking. Check at 60 minutes: the beef should shred easily under gentle pressure and potatoes should collapse at the touch of a spoon. If liquid is too thin, uncover for the last 10 minutes and let it reduce. The finished sauce should coat the back of a spoon lightly.

Taste and adjust seasoning — you'll likely need more salt than you think. Grind fresh black pepper over the top, scatter parsley and cilantro across the surface, and serve in bowls with crusty bread to soak the braising liquid. The caraway's anise note and paprika's gentle heat are what make this Hungarian hungarian-cuisine, not the tomato.