1 1/2 pounds flank steak or chuck, cut into 1½-in. cubes
4medium-size onions, cut into fine dice
1red bell pepper, diced
1/2 teaspoons caraway seeds
2 tablespoons Hungarian paprika powder
Salt and pepper to taste
Hungarian Goulash Directions
In a large soup pot, heat the oil on high heat and sear the meat to caramelize.
Add the onions, tomatoes and pepper and stir to caramelize, as well. Add the bay leaves, juniper berries, caraway seeds, paprika, salt and pepper (don’t add too much salt—the liquid has to reduce a bit). Add enough water so that the meat is submerged and bring to a boil.
Reduce to a simmer, cover and cook for about two and a half hours or until the meat is tender and the sauce reaches the desired consistency (adding water if necessary).