Ingredients with Measurements:
- 1 kg goat meat, cut into cubes
- 2 onions, chopped
- 2 red bell peppers, chopped
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups water
- 2 tbsp flour
- 2 tbsp sour cream
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add the onions and sauté until they become translucent.
3. Add the goat meat and cook until browned on all sides.
4. Add the red bell peppers, paprika, caraway seeds, salt, and black pepper. Stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours or until the meat is tender.
7. In a small bowl, mix the flour with 1/2 cup of water until smooth.
8. Add the flour mixture to the pot and stir well. Cook for an additional 10-15 minutes or until the sauce thickens.
9. Remove the pot from the heat and stir in the sour cream.
10. Serve hot with bread or potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 35g
Carbohydrates: 12g
Fiber: 3g
Sodium: 650mg
Substitutions for ingredients:
- Beef or pork can be used instead of goat meat.
- Green bell peppers can be used instead of red bell peppers.
- Cornstarch can be used instead of flour.
- Yogurt can be used instead of sour cream.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a can of diced tomatoes for a tangy twist.
Tips and tricks:
- Make sure to brown the meat well before adding the other ingredients for maximum flavor.
- If the sauce is too thin, add more flour or cornstarch to thicken it.
- For a spicier goulash, add a pinch of cayenne pepper.
Storage instructions:
Store any leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot over medium heat until heated through.
Presentation ideas:
Serve the goulash in individual bowls or on a platter with bread or potatoes on the side.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with crusty bread, boiled potatoes, or mashed potatoes.
Troubleshooting advice:
- If the meat is tough, cook it for a longer period of time until it becomes tender.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover goulash in the refrigerator within 2 hours of cooking.
Food history:
Homoljski Kozji Goulash is a traditional Serbian dish that originated in the Homolje region of Serbia. It is typically made with goat meat and seasoned with paprika and caraway seeds.
Flavor profiles:
Homoljski Kozji Goulash is a hearty and flavorful dish with a rich and savory sauce. The paprika and caraway seeds give it a slightly spicy and earthy flavor.
Serving suggestions:
Serve the goulash with a side of bread or potatoes and a glass of red wine for a satisfying meal.
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Region: Serbian