Chef John's Beef Goulash Recipe

Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

Return skillet to medium heat; stir onions into the reserved drippings drizzle olive oil over onions season with 1/2 teaspoon salt and cook until onion has softened about 5 minutes. Transfer to the stockpot with beef.

Combine paprika caraway seeds black pepper marjoram thyme and cayenne pepper in the skillet and toast over medium heat until fragrant about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture. Add tomato paste garlic vinegar sugar 1/2 teaspoon salt and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat 1 1/2 to 2 hours.