Add the flour to a small bowl, and season with a bit of salt and pepper.
Take 1/3 of the beef, spread it out, and dust with the flour.
Chef’s Tip: I dust by putting the flour into a fine-mesh strainer.
Chef's Note: In Hungary you will typically be served this as a soup, in a bowl, with a spoon. I wanted mine to have a bit more texture, so I added the flour. It's still a soup, but just with a bit more body.
Add 2 tablespoons of grapeseed oil to a large cast iron pot, or Dutch oven, and set the heat to medium high.
Add 1/3 of the flour-dusted beef to the pot
Brown on all sides, 5 to 7 minutes. It does not have to be cooked through... just slightly browned.
Remove from the pot and reserve.
Chef's Note: Repeat for batches 2 and 3 of the beef (dust, oil, sauté).
Remove and reserve with the other beef.
Add the final 2 tablespoons of grapeseed oil to the pot, and lower the heat to medium.
Add the onions.
Cook, stirring frequently, until they begin to soften, about 4 minutes.
Chef's Note: As the onions begin to release their moisture, use a wooden spoon to scrape up all those tasty fonds that developed on the bottom of the pan while cooking the beef.
Add the garlic and caraway seeds, and stir until the garlic becomes fragrant, about 1 minute.
Add the paprika to the onions.
Stir, for an additional minute, and no more.
Chef’s Tip: Never allow the paprika to scorch or burn… It will taste bitter if you do.
Chef's Note: To make this work, you need to get Hungarian Sweet Paprika... DO NOT use smoked paprika... it's too strong and will throw the dish way off.
Add the apple cider vinegar, and the tomato sauce to the pot.
Stir for an additional 2 minutes.
Add the meat, and any juices back into the pot.
Stir to combine.
Add the cayenne pepper, and cumin, and then stir to combine.
Place a rack in the middle position, and preheat the oven to 250f (120c).
Add the beef stock, and bring up to a simmer. Allow the liquid to simmer for 5 minutes.
While the liquid is simmering, season and taste with some salt, and pepper.
Chef’s Note: If you want it a bit hotter, add more cayenne.
Place the covered pot in the oven, for 90 minutes, or until the meat is tender.
Add the carrots, and potatoes, and then place back into the oven for an additional hour.
Serve it in a nice bowl with some good crusty bread. Enjoy.
Chef's Note: Traditional Hungarian Goulash is not served with egg noodles, or sour cream... That's the Americanized version.