Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup sour cream
- 2 tbsp chopped fresh parsley
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 2 tbsp of oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the paprika, caraway seeds, thyme, salt, and black pepper to the pot and stir to combine.
4. Add the tomato paste, beef broth, diced tomatoes, and chopped bell peppers to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 2-3 hours, or until the beef is tender.
6. Remove the lid and stir in the sour cream and chopped parsley. Cook for an additional 5 minutes, or until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat to brown the beef, then low heat to simmer the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef round.
- Diced tomatoes can be substituted with canned crushed tomatoes.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use smoked paprika for a smoky flavor.
- Add a splash of red wine to the stew for extra depth of flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the liquid to the stew.
- Taste the stew and adjust the seasoning as needed before adding the sour cream.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or chives, a dollop of sour cream, or a sprinkle of smoked paprika.
Pairings:
Serve the stew with crusty bread or over egg noodles.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water to thin it out. If the stew is too thin, let it simmer uncovered for a few more minutes 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.
Food history:
Gyulai-style beef stew is a traditional Hungarian dish named after the town of Gyula. It is typically made with paprika, caraway seeds, and sour cream.
Flavor profiles:
This stew has a rich and savory flavor with a hint of sweetness from the bell peppers and a tangy finish from the sour cream.
Serving suggestions:
Serve the stew with a glass of red wine or a cold beer.
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Region: Hungarian