Ingredients:

  • 3 lbs beef chuck, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 3 large yellow onions, finely diced
  • 4 cloves garlic, minced
  • 1/3 cup sweet Hungarian paprika
  • 2 tbsp tomato paste
  • 6 cups beef broth, low sodium
  • 2 bay leaves
  • 1 tsp dried marjoram
  • 1 cup full-fat sour cream
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove the meat and set it aside on a plate.
  2. Reduce heat to medium. Add the butter and diced onions. Sauté for 8–10 minutes until the onions are translucent and starting to golden. Stir in the minced garlic and cook for 1 minute.
  3. Remove the pot from the heat for 30 seconds. Stir in the Hungarian paprika and tomato paste, coating the onions evenly. Immediately return to heat and stir for 1 minute until fragrant.
  4. Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, add the bay leaves and dried marjoram, and stir to combine.
  5. Bring to a simmer, then cover and cook on low heat for 3 hours, or until the beef is tender and the sauce has thickened.
  6. Stir in the sour cream just before serving. Garnish with chopped fresh parsley.