Beef Goulash

Cut the beef chuck into 1-inch cubes. Trim any excess fat, but leave some for flavor.

Season the beef cubes generously with salt and black pepper.

Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.

Sear the beef cubes in batches, ensuring not to overcrowd the pan, until well-browned on all sides. This should take about 3-4 minutes per batch. Remove the seared beef and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the chopped onions and sauté over medium heat until softened and lightly browned, about 5-7 minutes. Add a pinch of salt to help them sweat.

Add the caraway seeds, paprika, cayenne pepper, and dried marjoram to the pan with the onions. Toast over medium heat, stirring constantly, for about 1-2 minutes until fragrant. Be careful not to burn the spices.

Pour in the balsamic vinegar and scrape up any browned bits from the bottom of the pan. Add the chicken broth and stir to combine.

Return the seared beef to the pot. Add the tomato paste, minced garlic, bay leaf, and sugar. Stir everything together.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.

If desired, skim off any excess fat that accumulates on the surface during simmering.

Remove the bay leaf. If the sauce is too thin, increase the heat to medium and simmer uncovered for another 10-15 minutes to reduce and thicken the sauce.

While the sauce reduces, cook the egg noodles according to package directions.

Drain the noodles and divide them among serving bowls. Ladle the beef goulash over the noodles. Top each serving with a dollop of sour cream and a sprinkle of fresh marjoram.