The mornings are getting nippier, the leaves are turning and falling and my kitchen cries out for my Grandma's hearty Hungarian Goulash.
2 lbs boneless beef chuck stew meat (I cut each piece into 3rds)
1/4 cup sweet Hungarian paprika
3 tablespoons vegetable oil
3 onions, minced
6 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1/2 cup sour cream
1/4 cup minced fresh parsley leaves
salt and ground black pepper
Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees.
Dry the beef thoroughly with paper towels, then season with salt and pepper and 1 tablespoon of the paprika.
Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking.
Add half of the meat and cook until well browned on all sides, about 10 minutes.
Transfer the browned meat to a plate.
Return the pot to medium-high heat and repeat with 1 more tablespoon of the oil and the remaining beef.
Add the remaining tablespoon oil to the empty pot and return to medium heat until shimmering.
Add the onions, 3/4 teaspoon salt, and the remaining 3 tablespoons paprika.
Cook until the onions have softened, about 5 minutes.
Stir in the garlic and tomato paste and cook for 30 seconds.
Stir in the flour and cook for 1 minute.
Slowly stir in the broth, scraping up any browned bits.
Stir in the browned beef along with any accumulated juices.
Bring to a simmer, cover, and transfer the pot to the oven.
Cook for 1 hour and 20 minutes.
Remove the pot from the oven.
Whisk 1/2 cup of the stewing liquid into the sour cream and add the sour cream mixture to the stew. Stir in the parsley and season with salt and pepper to taste before serving.
Enjoy over buttered egg noodles or mashed potatoes.