Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup sliced mushrooms
- Salt and pepper to taste
- 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 the Dutch oven over medium-high heat.
2. Add the beef cubes and brown on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onions and garlic to the pot and sauté until softened, about 3-5 minutes.
5. Add the sweet and smoked paprika, caraway seeds, thyme, and bay leaf to the pot and stir to combine.
6. Add the beef broth and diced tomatoes to the pot and stir to combine.
7. Return the beef to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour.
9. Add the chopped bell peppers and mushrooms to the pot and stir to combine.
10. Cover the pot and simmer for an additional 30 minutes, or until the beef is tender and the vegetables are cooked through.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 14g
Protein: 32g
Sodium: 600mg
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.
- Sweet paprika can be substituted with smoked paprika or Hungarian paprika.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Bell peppers can be substituted with any color of bell pepper or poblano peppers.
- Mushrooms can be omitted or substituted with other vegetables such as carrots or potatoes.
Variations:
- Add 1 cup of cooked egg noodles to the goulash before serving.
- Use ground beef instead of cubed beef and make a goulash soup.
- Add 1 cup of red wine to the goulash for a richer flavor.
- Make a vegetarian version by omitting the beef and using vegetable broth instead of beef broth.
Tips and tricks:
- Brown the beef in batches to ensure even browning and avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- For a thicker goulash, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir into the pot during the last 10 minutes of cooking.
Storage instructions:
Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover goulash in a pot over low heat until heated through.
Presentation ideas:
Serve the goulash in individual bowls or on a platter with a side of bread or dumplings.
Garnishes:
Garnish the goulash with chopped fresh parsley or sour cream.
Pairings:
Serve the goulash with a side of crusty bread or dumplings and a green salad.
Suggested side dishes:
- Crusty bread
- Dumplings
- Mashed potatoes
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the goulash is too thick, add more beef broth or water to thin it out.
- If the goulash is too thin, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir into the pot to thicken.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover goulash in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Goulash is a traditional Hungarian stew made with beef, onions, and paprika. It was originally a dish made by Hungarian herdsmen who cooked meat over an open fire.
Flavor profiles:
Golandsky's Goulash is a hearty and flavorful stew with a rich tomato and paprika base. The beef is tender and juicy, and the vegetables add a sweet and savory flavor.
Serving suggestions:
Serve Golandsky's Goulash as a main dish for dinner or lunch. It is a perfect comfort food for cold winter nights.
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