Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- 2 cups beef broth
- 2 large Hungarian wax peppers, seeded and chopped
- 2 large potatoes, peeled and diced
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- 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, and caraway seeds to the pot and stir to combine with the onions and garlic. Cook for 1-2 minutes until fragrant.
4. Add the beef broth to the pot and stir to combine. Return the beef cubes to the pot and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour.
6. After 1 hour, add the chopped Hungarian wax peppers and diced potatoes to the pot. Season with salt and pepper, to taste.
7. Cover the pot with the lid and continue to simmer for another 30-45 minutes, or until the beef is tender and the potatoes are cooked through.
8. Serve the goulash hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
Temperature:
Medium-high heat for browning the beef, low heat for simmering the goulash
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 460
Fat: 22g
Protein: 38g
Carbohydrates: 28g
Fiber: 5g
Sugar: 6g
Sodium: 700mg
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
- Sweet paprika can be substituted with regular paprika or a combination of paprika and cayenne pepper
- Smoked paprika can be substituted with chipotle powder or liquid smoke
- Caraway seeds can be omitted if not available
- Beef broth can be substituted with chicken broth or vegetable broth
- Hungarian wax peppers can be substituted with bell peppers or banana peppers
Variations:
- Add diced carrots and celery to the goulash for extra flavor and nutrition
- Use different types of peppers, such as jalapeño or poblano, for a spicier or milder goulash
- Add a can of diced tomatoes for a richer and more complex flavor
- Use lamb or pork instead of beef for a different twist on the classic goulash
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the broth, as they add flavor to the goulash
- Cut the beef into uniform cubes to ensure even cooking
- Taste the goulash and adjust the seasoning as needed before adding the peppers and potatoes
Storage instructions:
Leftover goulash can be stored 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, stirring occasionally.
Presentation ideas:
Serve the goulash in individual bowls or on plates, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, sour cream, or a dollop of horseradish cream
Pairings:
Crusty bread, egg noodles, or rice
Suggested side dishes:
Green salad, roasted vegetables, or pickled cucumbers
Troubleshooting advice:
- If the goulash is too thick, add more broth or water to thin it out
- If the goulash is too thin, simmer it uncovered for a few more minutes to reduce the liquid
- If the beef is tough, simmer the goulash for a longer time until it becomes tender
- If the goulash is too spicy, add a dollop of sour cream or yogurt to cool it down
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F before serving
- Store leftover goulash in the refrigerator within 2 hours of cooking
- Reheat leftover goulash to an internal temperature of 165°F before serving
Food history:
Goulash is a traditional Hungarian stew made with beef, onions, and paprika. It originated in the 9th century as a dish prepared by Hungarian shepherds, who cooked meat in a cauldron over an open fire. Over time, the recipe evolved to include other ingredients such as potatoes, peppers, and tomatoes. Today, goulash is a popular dish in Hungary and other parts of Eastern Europe, and is often served with bread or noodles.
Flavor profiles:
The Hungarian Wax Pepper and Beef Goulash is a hearty and flavorful stew with a rich and smoky taste from the paprika and caraway seeds. The Hungarian wax peppers add a mild heat and a sweet flavor, while the potatoes provide a creamy and starchy texture. The dish is savory and satisfying, perfect for a cold winter day.
Serving suggestions:
Serve the Hungarian Wax Pepper and Beef Goulash with crusty bread or egg noodles, and a green salad or roasted vegetables on the side. Pair it with a glass of red wine or a cold beer for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hungarian