Gluten-Free Hungarian Goulash (Gulyás)

Instructions

1. 1Cut the about 910 g Beef chuck into 2.54 cm cubes. Dice the 2 large Onions. Peel and dice the 2 medium Potatoes and 2 medium Carrots.
2. 2Heat the 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Brown the about 910 g Beef chuck cubes in batches, ensuring not to overcrowd the pot, until all sides are seared. Remove the browned beef to a plate and set aside.
3. 3Add the 2 large Onions to the same pot. Cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let them brown.
4. 4Stir in the 3 tbsp Sweet paprika and 1 tsp Caraway seeds. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
5. 5Return the browned about 910 g Beef chuck to the pot. Add the 6 cups Beef broth, 2 tbsp Tomato paste, 1 tsp Salt, and 1/2 tsp Black pepper. Stir everything together.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 1 hour and 30 minutes, or until the beef is very tender when pierced with a fork.
7. 7Add the 2 medium Potatoes and 2 medium Carrots to the pot. Stir them into the stew, cover, and continue to cook for another 30 minutes, or until the vegetables are tender when pierced with a fork.
8. 8In a small bowl, whisk together the 2 tbsp Rice flour with 2 tbsp cold water until smooth, creating a slurry. Pour this slurry into the simmering stew, stirring constantly, until the goulash thickens, about 2-3 minutes.
9. 9Serve the Gluten-Free Hungarian Goulash hot.

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