Quick Hungarian Beef Goulash

Step 1

Pat the beef dry with paper towels so it browns instead of steaming.

Step 2

Place a large pot over medium-high heat and add 2 tablespoons of olive oil.

Step 3

Once the oil shimmers and slides quickly when you tilt the pot, add the beef in a single layer and let it sit undisturbed for 2 minutes so it browns.

Step 4

Stir the beef and cook for another 2 minutes until the outside is dark brown, then remove it to a clean plate using a slotted spoon.

Step 5

Add the diced onion to the empty pot and stir once every 30 seconds for 3 minutes until the onion begins to look translucent and smell sweet.

Step 6

Sprinkle the paprika over the onion and stir constantly for 30 seconds until the paprika smells strongly fragrant, coating the onions evenly.

Step 7

Pour in the beef broth and use a wooden spoon to scrape up any brown stuck-on bits from the bottom of the pot, stirring until the liquid is uniform.

Step 8

Return the browned beef to the pot and add the diced potato, then stir once to combine.

Step 9

Bring the soup to a simmer over medium heat, then reduce heat to medium-low and cover the pot with a lid.

Step 10

Simmer covered for 15 minutes, stirring once halfway through, until the beef is fork-tender and the potato pieces are soft inside when pierced.

Step 11

Taste the soup and stir in salt and pepper until it tastes balanced—add just enough salt so the savory flavor stands out.

Step 12

Ladle the soup into four bowls and top each with a spoonful of sour cream if desired.