Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tsp marjoram
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 red bell peppers, chopped
- 2 tbsp all-purpose flour
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the oil in the Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 8-10 minutes. Remove the beef from the pot and set aside.
2. Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic, paprika, caraway seeds, marjoram, salt, and black pepper, and cook for another minute.
3. Add the beef broth, tomato paste, and bell peppers to the pot, and stir to combine. Return the beef to the pot and bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
5. In a small bowl, whisk together the flour and sour cream until smooth. Stir the mixture into the pot and cook for another 10-15 minutes, or until the sauce has thickened.
6. Serve the goulash hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
5. Temperature:
Medium-high heat to brown the beef, then low heat to simmer the goulash.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 820mg
Carbohydrates: 15g
Fiber: 3g
Sugar: 7g
Protein: 41g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with canola oil or olive oil.
- Sweet paprika can be substituted with smoked paprika for a different flavor.
- Beef broth can be substituted with chicken or vegetable broth.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced potatoes to the goulash for a heartier meal.
- Use different colored bell peppers for a more colorful dish.
- Add a can of diced tomatoes for a more tomato-y flavor.
- Add a splash of red wine to the goulash for a richer taste.
Tips and tricks:
- Be sure to brown the beef well to develop a deep flavor in the goulash.
- Use a good quality paprika for the best flavor.
- Don't skip the sour cream and flour mixture, as it helps thicken the sauce and adds a creamy texture.
Storage instructions:
Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the goulash in bowls or on plates, garnished with chopped parsley.
Garnishes:
Chopped fresh parsley or chopped fresh dill.
Pairings:
Serve the goulash with crusty bread or over egg noodles.
Suggested side dishes:
- Roasted vegetables, such as carrots, parsnips, and Brussels sprouts.
- Mashed potatoes or boiled potatoes.
- Cucumber salad or coleslaw.
Troubleshooting advice:
- If the goulash is too thin, whisk together more sour cream and flour and add it to the pot.
- If the goulash is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Češnovka Goulash is a traditional Czech dish that is typically made with beef, onions, paprika, and caraway seeds. It is often served with bread or dumplings.
Flavor profiles:
Češnovka Goulash has a rich, savory flavor from the beef and onions, with a slightly sweet and smoky taste from the paprika. The caraway seeds add a subtle earthiness to the dish.
Serving suggestions:
Serve the goulash in bowls or on plates, with a side of bread or dumplings.
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Region: Czech