Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp smoked 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 red wine
- 2 tbsp all-purpose flour
- 2 tbsp water
- 2 tbsp chopped fresh parsley, for garnish
Special equipment needed:
- Large 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. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Add the onions to the pot and sauté until softened, about 5 minutes. Add the garlic and sauté for another minute.
3. Add the sweet paprika, smoked paprika, caraway seeds, thyme, salt, and black pepper to the pot and stir to combine.
4. Add the tomato paste, beef broth, and red wine to the pot and stir to combine. Return the beef to the pot and bring the mixture to a simmer.
5. Cover the pot with the lid and reduce the heat to low. Let the goulash simmer for 2-3 hours, until the beef is tender and the sauce has thickened.
6. In a small bowl, whisk together the flour and water to make a slurry. Add the slurry to the pot and stir to combine. Let the goulash simmer for another 10-15 minutes, until the sauce has thickened even more.
7. Serve the goulash hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the goulash.
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 16g
Protein: 38g
Sodium: 830mg
Sugar: 5g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or vegetable broth.
- Sweet paprika can be substituted with smoked paprika or regular paprika.
- Caraway seeds can be omitted if not available.
Variations:
- Add diced potatoes or carrots to the goulash for extra vegetables.
- Use chicken or pork instead of beef for a different flavor.
- Add a dollop of sour cream to the goulash before serving for a creamier texture.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a slotted spoon to remove the beef from the pot and set it aside while sautéing the onions and garlic.
- Let the goulash simmer for at least 2 hours to ensure the beef is tender and the flavors have melded together.
Storage instructions:
Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the goulash in individual bowls or on plates, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or sour cream.
Pairings:
Serve the goulash with crusty bread or mashed potatoes for a hearty meal.
Suggested side dishes:
Roasted vegetables, green salad, or pickled cucumbers.
Troubleshooting advice:
- If the goulash is too thin, let it simmer uncovered for a few more minutes to thicken the sauce.
- 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.
Food history:
Goulash is a traditional Hungarian stew made with beef, onions, and paprika. It has become popular in many other countries, including Germany, Austria, and the Czech Republic.
Flavor profiles:
The Hohenheim Beef Goulash is savory and slightly sweet, with a smoky and spicy flavor from the paprika and caraway seeds.
Serving suggestions:
Serve the goulash with a glass of red wine or a cold beer for a perfect pairing.
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Region: Austrian