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 smoked paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup beef broth
- 1 cup tomato puree
- Salt and pepper to taste
- 1 tbsp cornstarch
- 1 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 over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onions to the pot and sauté until softened, about 5 minutes.
4. Add the garlic, sweet paprika, smoked paprika, caraway seeds, thyme, and bay leaf. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the beef broth and tomato puree to the pot and stir to combine.
6. Return the beef cubes to the pot and stir to coat in the sauce.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
9. In a small bowl, whisk together the cornstarch and water to make a slurry.
10. Stir the slurry into the goulash and cook for an additional 5 minutes until the sauce has thickened further.
11. Remove the bay leaf and season with salt and pepper to taste.
12. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 33g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Sweet paprika can be substituted with hot paprika or a combination of both.
- Smoked paprika can be omitted if not available.
- Caraway seeds can be substituted with fennel seeds or omitted.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Tomato puree can be substituted with canned diced tomatoes or tomato sauce.
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 creamier texture.
- Serve over egg noodles or with crusty bread for a complete meal.
Tips and Tricks:
- Brown the beef cubes in batches to ensure they get evenly browned.
- Don't skip the cornstarch slurry step as it helps thicken the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage Instructions:
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating Instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation Ideas:
Serve in a deep bowl or on a plate with a side of crusty bread.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
Roasted vegetables, green salad, crusty bread, or egg noodles.
Troubleshooting Advice:
If the sauce is too thin, simmer for an additional 10-15 minutes to thicken.
Food Safety Advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Goulash is a traditional Hungarian dish that has spread throughout Central Europe. The Dobbiaco Goulash is a variation that originates from the Italian town of Dobbiaco, located in the South Tyrol region.
Flavor Profiles:
The Dobbiaco Goulash is a hearty and flavorful dish with a combination of sweet and smoky paprika, caraway seeds, and thyme. The beef is tender and the sauce is thick and rich.
Serving Suggestions:
Serve hot with a side of roasted vegetables or a green salad for a complete meal.
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Region: Austrian