Hungary

• 800 g beef chuck (cut into 2-3 cm cubes)
• 2 tbsp vegetable oil
• 2 large onions (chopped)
• 2 garlic cloves (minced)
• 1 red bell pepper (chopped)
• 2 tbsp paprika (preferably Hungarian sweet paprika)
• 1 tsp ground caraway seeds
• 1/2 tsp dried thyme
• 2 large tomatoes (peeled and chopped)
• 1 liter beef broth
• 3 medium potatoes (peeled and diced)
• 2 medium carrots (peeled and sliced)
• 1 tbsp salt
• 1/2 tsp black pepper
• 1 bay leaf

• Brown the meat: Heat vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.
• Sauté the vegetables: In the same pot, add the chopped onions and sauté until golden and soft, about 5-7 minutes. Add the minced garlic and chopped red bell pepper, cooking for another 2 minutes.
• Add the spices: Stir in the paprika, caraway seeds, and thyme, allowing the spices to toast for 1-2 minutes to bring out their flavors.
• Simmer the stew: Return the browned beef to the pot. Add the chopped tomatoes, beef broth, salt, pepper, and bay leaf. Stir well and bring to a boil. Once boiling, reduce the heat to low and cover. Simmer for 1.5 to 2 hours, until the meat is tender and the flavors have melded.
• Add the vegetables: Add the diced potatoes and sliced carrots to the pot. Continue cooking for another 30-40 minutes, or until the vegetables are tender.
• Serve: Remove the bay leaf, taste for seasoning, and adjust if necessary. Serve the goulash hot with a side of crusty bread or over egg noodles.

Goulash, or "gulyás," is Hungary's iconic national dish, a rich and hearty stew with deep flavors from paprika. Originally a simple dish cooked by shepherds, it has evolved into a beloved comfort food. In Hungary, goulash is traditionally enjoyed in large gatherings, especially in the colder months, and can be found in many variations across Central Europe!