Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 2 tbsp flour
- 2 tbsp water
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef cubes and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside.
3. Add the onions to the pot and sauté until softened, about 5 minutes.
4. Add the garlic, paprika, caraway seeds, thyme, salt, and black pepper to the pot and cook for 1-2 minutes, stirring constantly.
5. Add the tomato paste, beef broth, red wine, and bay leaves to the pot and stir to combine.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, stirring occasionally, until the beef is tender.
8. In a small bowl, whisk together the flour and water to make a slurry.
9. Add the slurry to the pot and stir to combine. Simmer for an additional 10-15 minutes, until the sauce has thickened.
10. Remove the bay leaves and discard.
11. Serve the goulash hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the goulash.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 380
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 760mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: 4g
Protein: 37g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or chicken broth.
- Sweet paprika can be substituted with smoked paprika for a different flavor.
Variations:
- Add diced potatoes or carrots to the goulash for a heartier meal.
- Use pork or lamb instead of beef for a different flavor.
- Add a dollop of sour cream to each serving for a creamy finish.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a slotted spoon to remove the beef from the pot to avoid transferring excess oil to the sauce.
- Adjust the seasoning to taste, adding more salt or paprika if desired.
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 individual bowls or on plates, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or a dollop of sour cream.
Pairings:
Serve the goulash with crusty bread or boiled potatoes.
Suggested side dishes:
- Steamed green beans
- Roasted Brussels sprouts
- Buttered egg noodles
Troubleshooting advice:
- If the sauce is too thin, simmer the goulash uncovered for a few minutes to thicken it.
- If the beef is tough, simmer the goulash for an additional 30 minutes to an hour until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Goulash is a traditional Hungarian stew that has become popular throughout Central Europe, including Austria.
Flavor profiles:
The goulash has a rich, savory flavor from the beef and beef broth, with a slightly sweet and smoky note from the paprika.
Serving suggestions:
Serve the goulash with a glass of red wine or a cold beer.
Related Categories
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Region: Austrian
Taste: Savory, Tangy, Hearty, Herbaceous, Umami