# What You'll Need:
→ Goulash
01 - 1.76 lb beef chuck, cut into 1 inch cubes
02 - 2 tbsp vegetable oil
03 - 2 large onions, finely chopped
04 - 3 cloves garlic, minced
05 - 2 tbsp sweet Hungarian paprika
06 - 1 tsp caraway seeds
07 - 1 tsp marjoram
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 2 tbsp tomato paste
11 - 3.17 cups beef broth
12 - 1 bell pepper, diced
13 - 1 tbsp all-purpose flour (or gluten-free flour)
14 - 1 bay leaf
→ Potato Strips
15 - 4 large potatoes, peeled
16 - 2 cups vegetable oil, for frying
17 - Salt, to taste
# Directions:
01 - Heat 2 tablespoons of vegetable oil in a large heavy pot over medium heat. Add finely chopped onions and cook until golden, about 8 minutes.
02 - Stir in minced garlic, caraway seeds, and sweet Hungarian paprika. Cook for 1 minute, stirring continuously to prevent burning.
03 - Add beef chuck cubes to the pot and brown on all sides for around 5 minutes.
04 - Mix in tomato paste, marjoram, salt, black pepper, and the bay leaf.
05 - Sprinkle flour over the meat and stir thoroughly to integrate.
06 - Fold in diced bell pepper, then pour in beef broth. Bring mixture to a boil.
07 - Reduce heat to low, cover, and simmer for 1.5 to 2 hours. Stir occasionally until beef is tender and sauce thickens.
08 - While goulash simmers, cut peeled potatoes into thin matchsticks using a mandoline or sharp knife.
09 - Rinse potato strips in cold water to remove excess starch, then dry thoroughly with a clean towel.
10 - Heat 2 cups vegetable oil in a deep pan to 350°F. Fry potato strips in batches until golden and crispy, about 3 to 4 minutes. Drain on paper towels and season with salt.
11 - Remove bay leaf from the goulash. Adjust seasoning if necessary. Serve the hot goulash topped with crispy fried potato strips.
