Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp Hungarian paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup diced tomatoes
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1/2 cup sour cream
- 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 the beef from the pot and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
4. Add the minced garlic, Hungarian paprika, caraway seeds, dried thyme, salt, and black pepper. Stir to combine and cook for 1-2 minutes, until fragrant.
5. Add the beef broth, diced tomatoes, and browned beef to the pot. Stir to combine and bring to a simmer.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. Add the diced potatoes, carrots, and bell peppers to the pot. Stir to combine and continue to simmer for another 30-45 minutes, until the vegetables are tender and the beef is cooked through.
8. Remove the pot from the heat and stir in the sour cream.
9. Serve the goulash hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 28g
Protein: 35g
Sodium: 1200mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Hungarian paprika can be substituted with regular paprika, but the flavor will be different.
- Caraway seeds can be omitted if not available.
- Dried thyme can be substituted with dried oregano or basil.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add a can of drained and rinsed kidney beans or chickpeas for extra protein and fiber.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add a splash of red wine or balsamic vinegar for extra depth of flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- Adjust the seasoning to taste, adding more salt, pepper, or paprika as needed.
- 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 the goulash in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the goulash in bowls or on plates, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or rolls
- Egg noodles or spaetzle
- Steamed or roasted vegetables
Suggested side dishes:
- Cucumber salad
- Coleslaw
- Roasted Brussels sprouts
Troubleshooting advice:
- If the goulash is too thick, add more beef broth or water to thin it out.
- If the goulash is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the beef is tough, simmer the goulash for longer 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 leftovers promptly in the refrigerator or freezer to prevent bacterial growth.
Food history:
Goulash is a traditional Hungarian stew made with beef, onions, and paprika. It is often served with potatoes or noodles and is a popular comfort food in Hungary and other parts of Eastern Europe.
Flavor profiles:
Savory, slightly sweet, smoky, and spicy
Serving suggestions:
Serve the goulash hot with crusty bread or noodles and a side of steamed or roasted vegetables.
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Region: Hungarian