Hungarian Potato Goulash (Krumplis Gulyás)

Ingredients

• 2 lbs Potatoes
• 1 large Onion
• 3 cloves Garlic
• 2 tbsp Hungarian sweet paprika
• 1 tsp Smoked paprika
• 6 cups Beef broth
• 1 tsp Caraway seeds
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C).
2. 2Add the chopped 1 large onion and cook, stirring occasionally, until it looks softened and is a light golden color, about 5 minutes.
3. 3Add the minced 3 cloves of garlic and cook, stirring constantly, until you can smell its fragrance, about 1 minute.
4. 4Stir in the 2 tablespoons of Hungarian sweet paprika, the 1 teaspoon of smoked paprika, and the 1 teaspoon of caraway seeds. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
5. 5Add the 2 lbs of potatoes, cut into 1-inch cubes, and the 6 cups of beef broth to the pot. Season with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
6. 6Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the 2 lbs of potatoes are easily pierced with a fork and are tender.
7. 7Serve the Hungarian Potato Goulash hot.

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