Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 green bell peppers, chopped
- 1/4 cup sour cream
- 1 tbsp cornstarch
- 1/4 cup water
- Chopped parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the onions and garlic and sauté until softened, about 5 minutes.
3. Add the paprika, caraway seeds, thyme, salt, and black pepper to the pot and stir to combine.
4. Add the beef broth and diced tomatoes to the pot and stir to combine.
5. Return the beef to the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. Add the chopped green bell peppers to the pot and continue to simmer for another 30 minutes, or until the beef is tender.
8. In a small bowl, whisk together the sour cream, cornstarch, and water.
9. Add the sour cream mixture to the pot and stir to combine.
10. Simmer for an additional 5 minutes, or until the sauce has thickened.
11. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Green bell peppers can be substituted with red or yellow bell peppers.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a can of drained and rinsed kidney beans for added protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the broth and tomatoes.
- For a thicker sauce, increase the amount of cornstarch to 2 tablespoons.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the goulash in bowls with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with crusty bread for dipping in the sauce.
- Pair with a side salad for a lighter meal.
- Serve with roasted vegetables for a complete meal.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, increase the amount of cornstarch or simmer the goulash for a longer period of time to allow the sauce to thicken.
- If the beef is tough, simmer the goulash for a longer period of time until the beef is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Goulash is a traditional Hungarian dish that dates back to the 9th century. It was originally a soup made with meat and vegetables, but over time it evolved into a stew-like dish with a thick sauce.
Flavor profiles:
This goulash has a rich and savory flavor from the beef and paprika, with a slight sweetness from the bell peppers.
Serving suggestions:
Serve this goulash as a main dish for a hearty and satisfying meal.
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