Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp paprika
- 1 tsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup water
- 2 bay leaves
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Mixing bowl
- Wooden spoon or spatula
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 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until softened, about 3-5 minutes. Add the paprika, caraway seeds, salt, and black pepper and stir to combine.
3. Add the tomato paste, beef broth, water, and bay leaves to the pot and stir to combine. Return the beef to the pot and bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender.
5. In a mixing bowl, combine the flour, baking powder, and salt. Add the milk and melted butter and stir until a dough forms.
6. Drop spoonfuls of the dough into the stew, cover the pot, and simmer for an additional 15-20 minutes, or until the dumplings are cooked through.
7. Remove the bay leaves and serve the stew with the dumplings.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 20 minutes
5. Temperature:
Medium-high heat for browning the beef, low heat for simmering the stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 456
Fat: 20g
Carbohydrates: 34g
Protein: 34g
Sodium: 1035mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Onion can be substituted with shallots or leeks.
- Garlic can be substituted with garlic powder.
- Paprika can be substituted with smoked paprika or hot paprika.
- Caraway seeds can be omitted if not available.
- Tomato paste can be substituted with tomato sauce or canned diced tomatoes.
- Beef broth can be substituted with chicken broth or vegetable broth.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add diced potatoes and carrots to the stew for extra vegetables.
- Use chicken instead of beef for a lighter version of the stew.
- Add sour cream to the stew for a creamier texture.
- Add red wine to the stew for extra flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Add more water or broth if the stew becomes too thick while simmering.
- Make sure the dumplings are fully cooked before serving.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a dumpling on top and garnish with fresh parsley.
Garnishes:
Fresh parsley, sour cream, or chopped chives.
Pairings:
Serve the stew with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or steamed rice.
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken it.
- If the dumplings are too dense, add more milk to the dough.
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:
Hungarian beef stew, also known as goulash, is a traditional Hungarian dish that dates back to the 9th century. It was originally made with beef or pork and paprika, which was introduced to Hungary by the Turks.
Flavor profiles:
This dish has a rich and savory flavor from the beef and paprika, with a slight sweetness from the dumplings.
Serving suggestions:
Serve the stew with a glass of red wine or a cold beer.
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Region: Hungarian
Taste: Savory, Tangy, Hearty, Herbaceous, Comforting