Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Dutch oven or large heavy-bottomed pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the paprika, caraway seeds, tomato paste, salt, pepper, thyme, marjoram, and bay leaf and stir to combine.
5. Add the beef broth and bring to a boil. Reduce the heat to low and simmer, covered, for 1 hour.
6. In a small bowl, whisk together the flour and red wine vinegar.
7. Add the flour mixture to the goulash and stir to combine. Simmer, uncovered, for 15 minutes.
8. Remove from the heat and stir in the parsley.
Time:
Preparation Time: 10 minutes
Cooking Time: 1 hour 15 minutes
Temperature: Medium-high heat
Serving Size: 8
Nutritional Information (per serving):
Calories: 306
Fat: 14.7g
Carbohydrates: 8.4g
Protein: 32.2g
Substitutions for Ingredients
- Olive oil: canola oil or vegetable oil
- Beef chuck: beef stew meat or beef brisket
- Sweet paprika: smoked paprika
- Caraway seeds: cumin seeds
- Tomato paste: tomato sauce
- Red wine vinegar: white wine vinegar
Variations:
- Add 1/2 teaspoon of cayenne pepper for a spicier version.
- Substitute 1 cup of diced potatoes for the beef broth.
- Add 1/2 cup of sour cream for a creamier version.
Tips and Tricks:
- Brown the beef cubes in batches to ensure even cooking.
- Taste and adjust the seasoning as needed.
- Serve with egg noodles or mashed potatoes.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the goulash in a large bowl with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream, chopped parsley, diced onions, and freshly ground black pepper.
Pairings:
Serve with egg noodles, mashed potatoes, or crusty bread.
Suggested Side Dishes:
Green beans, roasted vegetables, or a salad.
Troubleshooting Advice:
If the goulash is too thick, add a bit more beef broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Goulash is a traditional Hungarian stew that dates back to the 9th century. It is typically made with beef, vegetables, and spices.
Flavor Profiles:
This goulash has a savory flavor with a hint of sweetness from the paprika and tomato paste.
Serving Suggestions:
Serve with a dollop of sour cream and a sprinkle of chopped parsley.
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Region: Hungarian