What is your comfort food? Are there universal comfort foods, such as chocolate and ice cream, or potatoes and pasta? Does it need to be greasy, sweet, and carbohydrate-filled? Or is comfort food something that takes you back to a time when you felt safe and looked after?

For me, goulash is my comfort food—served over noodles with loads of sauce. Generations of my family have eaten goulash, so maybe it’s in my DNA? But it’s more than just eating the goulash; it’s the knowledge that it’s simmering on the stove, filling the house with comforting smells, and that something incredibly homely is waiting for me at the end of it. The power of food never ceases to amaze me.

Though this dish starts off in a pot and finishes in a slow cooker, it’s still straightforward to make and tastes even better the day after it’s prepared. Alternatively, you can cook the entire dish in a pot—see note in the method below.

INGREDIENTS:

• 4 tablespoons olive oil, divided
• 4 medium onions, peeled and thinly sliced
• 4 tablespoons sweet Hungarian paprika
• 2 teaspoons caraway seeds
• 1 kilo (2.2 pounds) beef stewing meat, trimmed and cut into 1-inch cubes
• 60 g (1/2 cup) plain (all-purpose) flour
• 700 ml (3 cups) chicken stock (4 cups if cooking in a pot instead of a slow cooker)
• 4 teaspoons kosher salt (2 teaspoons table salt), plus more to taste
• 1/2 teaspoon freshly ground pepper

METHOD:

1. Sauté the onions: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted and golden, about 10 minutes.
2. Add spices: Stir in the paprika and caraway seeds and cook for 1 minute more, stirring constantly so the paprika doesn’t burn.
3. Transfer onions: Transfer the onions to the bowl of a slow cooker. (If not using a slow cooker, transfer to a plate and set aside.)
4. Coat the beef: In a medium bowl, toss the beef cubes with the flour until well coated.
5. Brown the beef: Heat the remaining 2 tablespoons of oil in the same pot. Add the beef in batches, browning on all sides for about 2 minutes. Transfer to the slow cooker. (Or back to the plate with the onions if not using a slow cooker.)
6. Deglaze the pot: Add ½ cup of the chicken stock to the pot and scrape up all the browned bits from the bottom. Pour this into the slow cooker along with, salt, and pepper.
7. Add remaining liquid: Add the remaining chicken stock to the slow cooker. Cover and cook on high for 4–6 hours or low for 7–8 hours, until the beef is fork-tender.
8. Alternate stovetop method: If cooking in a pot instead, return the browned beef and onion mixture to the pot, add all the stock, bring to a boil, then reduce to a low simmer. Cover and cook for about 1½ hours, until the beef is tender and the sauce has thickened slightly.
9. Final seasoning and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve over wide egg noodles or mashed potatoes.

MAKE AHEAD:

Goulash can be made up to three days before serving. Store in the fridge in an airtight container, or freeze for up to six weeks. Reheat gently over low heat, adding a splash of stock or water if needed.