Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 2 tbsp. olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp. paprika
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup beef broth
- 1 cup crushed tomatoes
- 1 cup Bettelmatt cheese, grated
- 1/4 cup sour cream
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat the olive oil in a Dutch oven over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onions to the pot and cook until softened, about 5 minutes.
6. Add the garlic, paprika, caraway seeds, salt, and black pepper to the pot and cook for 1 minute.
7. Add the beef broth and crushed tomatoes to the pot and stir to combine.
8. Return the beef to the pot and stir to coat with the sauce.
9. Cover the pot and transfer to the oven.
10. Cook for 2 hours, or until the beef is tender.
11. Remove the pot from the oven and stir in the grated Bettelmatt cheese and sour cream.
12. Sprinkle with chopped fresh parsley and serve.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 427
Fat: 27g
Carbohydrates: 9g
Protein: 36g
Sodium: 702mg
Sugar: 4g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Olive oil can be substituted with vegetable oil or canola oil.
- Crushed tomatoes can be substituted with tomato sauce or diced tomatoes.
- Bettelmatt cheese can be substituted with Gruyere cheese or Emmental cheese.
- Sour cream can be substituted with plain Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to stir the goulash to avoid scratching the pot.
- Let the goulash rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot over medium heat until heated through.
Presentation ideas:
Serve the goulash in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of smoked paprika.
Pairings:
Serve the goulash with crusty bread or over egg noodles.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the goulash is too thick, add more beef broth to thin it out.
- If the goulash is too thin, let it simmer on the stove over low heat to reduce the sauce.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bettelmatt cheese is a Swiss cheese made from raw cow's milk. It has a nutty and fruity flavor and pairs well with beef.
Flavor profiles:
This goulash has a rich and savory flavor with a hint of sweetness from the crushed tomatoes and a nutty flavor from the Bettelmatt cheese.
Serving suggestions:
Serve the goulash with a side salad or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian