Ingredients with Measurements:
- 1 lb. Csabai sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. sweet paprika
- 1 tsp. caraway seeds
- 2 tbsp. tomato paste
- 2 cups beef broth
- 2 large potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 1 tbsp. flour
- 1 cup sour cream
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium heat.
2. Add the sliced Csabai sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic, sweet paprika, and caraway seeds to the pot and cook for 1-2 minutes, stirring constantly.
5. Add the tomato paste and beef broth to the pot and stir to combine.
6. Add the diced potatoes, chopped red and green bell peppers, and browned Csabai sausage to the pot. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer the goulash for 30-40 minutes, or until the potatoes are tender.
9. In a small bowl, whisk together the flour and sour cream until smooth.
10. Stir the sour cream mixture into the goulash and cook for an additional 5 minutes, stirring occasionally, until the sauce thickens.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Csabai sausage can be substituted with any smoked sausage or kielbasa.
- Sweet paprika can be substituted with smoked paprika for a different flavor.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add diced carrots or celery for extra vegetables.
- Use Hungarian wax peppers instead of bell peppers for a spicier goulash.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Be sure to brown the Csabai sausage before adding it to the goulash for extra flavor.
- If the goulash is too thick, add more beef broth or water to thin it out.
- Serve with crusty bread or over egg noodles for a hearty meal.
Storage instructions:
Refrigerate leftovers in an airtight container 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.
Garnishes:
Chopped fresh parsley or chives
Pairings:
Crusty bread, egg noodles, or roasted vegetables
Suggested side dishes:
Cucumber salad, coleslaw, or roasted potatoes
Troubleshooting advice:
- If the goulash is too thin, whisk together a tablespoon of flour with a tablespoon of water and stir it into the goulash to thicken it.
- If the goulash is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Be sure to cook the Csabai sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Csabai sausage is a Hungarian sausage made with pork, paprika, and garlic. It is named after the town of Csaba in Hungary.
Flavor profiles:
Savory, smoky, and slightly spicy
Serving suggestions:
Serve the Csabai goulash with crusty bread or over egg noodles for a hearty meal.
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Region: Hungarian