Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp water
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 them on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
3. Add the chopped onions to the pot and sauté them until they are translucent, about 5 minutes.
4. Add the minced garlic, sweet paprika, caraway seeds, and tomato paste to the pot and stir to combine.
5. Add the beef broth, water, bay leaves, salt, and pepper to the pot and stir to combine.
6. Return the beef to the pot and bring the mixture to a boil.
7. Reduce the heat to low and cover the pot with a lid. Simmer the goulash for 2-3 hours, stirring occasionally, until the beef is tender.
8. In a small bowl, whisk together the all-purpose flour and water until smooth. Add the mixture to the pot and stir to combine. Simmer the goulash for an additional 10-15 minutes, until the sauce has thickened.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Sodium: 600mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Sweet paprika can be substituted with smoked paprika for a smoky flavor.
- Caraway seeds can be omitted if not available.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes to the goulash for a heartier meal.
- Substitute the beef with mushrooms for a vegetarian version of the dish.
- Add a dollop of sour cream to the goulash before serving for a creamy finish.
Tips and tricks:
- Browning the beef before cooking it in the goulash adds flavor to the dish.
- Use a heavy-bottomed pot to prevent the goulash from burning.
- Stir the goulash occasionally while it simmers to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store the goulash in an airtight container in the refrigerator for up to 3 days.
- Freeze the goulash in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the goulash in a pot over low heat until heated through.
Presentation ideas:
- Serve the goulash in bowls with a side of crusty bread for dipping.
Garnishes:
- Garnish the goulash with chopped fresh parsley or chives.
Pairings:
- Serve the goulash with a side of mashed potatoes or egg noodles.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Braised red cabbage
Troubleshooting advice:
- If the goulash is too thin, whisk together more flour and water 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:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Goulash is a traditional Hungarian dish that has become popular in Czech cuisine.
Flavor profiles:
- The goulash has a rich and savory flavor with a hint of sweetness from the sweet paprika.
Serving suggestions:
- Serve the goulash with a glass of Czech beer for an authentic experience.
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Region: Czech
Taste: Savory, Tangy, Hearty, Spicy, Comforting