This Polish Goulash Is Hearty and Packed with Flavour

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 bell peppers diced (one red, one green)
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 bay leaf
• to taste salt and pepper
• 1 cup sour cream
• for garnish fresh parsley, chopped
• 3 cups cooked potatoes (or any preferred side)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
3. Stir in the sliced carrots and diced bell peppers, cooking for 5 minutes until they begin to soften.
4. Sprinkle in the sweet paprika, smoked paprika, and dried thyme. Cook while stirring for 1-2 minutes to release the flavors.
5. Add the tomato paste and stir until combined, then pour in the beef broth. Return the browned beef to the pot along with the bay leaf. Bring to a gentle simmer.
6. Reduce the heat to low, cover, and let it cook for 1.5 to 2 hours, stirring occasionally. The beef should be tender, and the flavors well combined.
7. Season with salt and pepper to taste. If the goulash is too thick, add a little more beef broth to reach your desired consistency.
8. Just before serving, stir in the sour cream to give the dish a creamy texture.
9. Serve the goulash hot over a bed of cooked potatoes or alongside crusty bread.