Ingredients with Measurements:
- 2 lbs beef chuck, cut into small cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tbsp paprika
- 1 tbsp caraway seeds
- 1 tbsp tomato paste
- 2 cups beef broth
- 2 potatoes, peeled and diced
- Salt and pepper to taste
Special equipment needed:
- Large kettle or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large kettle or Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the onions and garlic and cook until softened, about 3-5 minutes.
4. Stir in the paprika, caraway seeds, and tomato paste and cook for 1-2 minutes.
5. Pour in the beef broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1 hour.
7. Add the diced potatoes and continue to simmer for another 30 minutes or until the potatoes are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the beef, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 17g
Protein: 38g
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.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add diced bell peppers or carrots for extra vegetables.
- Use smoked paprika for a smoky flavor.
- Add a splash of red wine for depth of flavor.
Tips and tricks:
- For a thicker goulash, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the goulash during the last 10 minutes of cooking.
- This goulash tastes even better the next day, so consider making it ahead of time.
- Serve with a dollop of sour cream and a sprinkle of chopped parsley on top.
Storage instructions:
Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the goulash in individual bowls or on plates with a side of crusty bread.
Garnishes:
Garnish with a dollop of sour cream and a sprinkle of chopped parsley.
Pairings:
Serve with a cold German beer or a glass of red wine.
Suggested side dishes:
Serve with a side of spaetzle or egg noodles.
Troubleshooting advice:
- If the goulash is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the goulash is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Harzer Kesselgulasch is a traditional German dish that originated in the Harz Mountains region of Germany. It is a hearty and flavorful stew that is perfect for cold winter nights.
Flavor profiles:
This goulash is rich and savory with a slightly sweet and smoky flavor from the paprika.
Serving suggestions:
Serve the goulash with a side of crusty bread and a cold German beer for a complete meal.
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Region: German