Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 large green bell pepper, chopped
- 1/2 cup diced szalonna (Hungarian bacon)
- 1/2 cup sour cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, cook the diced szalonna over medium heat until crispy. Remove with a slotted spoon and set aside.
2. In the same pot, add the beef cubes and cook until browned on all sides. Remove with a slotted spoon and set aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Stir in the sweet paprika, caraway seeds, salt, and black pepper. Cook for 1-2 minutes, until fragrant.
5. Add the tomato paste, beef broth, diced tomatoes, and chopped green bell pepper. Stir to combine.
6. Return the browned beef cubes to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and cook over low heat for 2-3 hours, until the beef is tender.
8. Stir in the crispy szalonna and sour cream. Cook for another 5-10 minutes, until heated through.
9. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat: 22g
Carbohydrates: 10g
Protein: 33g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Sweet paprika can be substituted with smoked paprika for a different flavor.
- Szalonna can be substituted with regular bacon or pancetta.
Variations:
- Add diced potatoes to the goulash for a heartier meal.
- Use chicken or pork instead of beef for a different flavor.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
Tips and tricks:
- Browning the beef cubes before cooking them in the goulash adds extra flavor and texture.
- Use a slotted spoon to remove the crispy szalonna from the pot to avoid excess grease.
- Serve the goulash with crusty bread or over egg noodles for a traditional Hungarian meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the goulash in a pot over low heat until heated through.
Presentation ideas:
Serve the goulash in individual bowls or on a platter with a garnish of chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side of crusty bread or over egg noodles.
- Pair with a glass of red wine, such as a Hungarian red blend.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
Troubleshooting advice:
- If the goulash is too thick, add more beef broth or water to thin it out.
- If the goulash is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Goulash is a traditional Hungarian stew that dates back to the 9th century. It was originally made by Hungarian shepherds who cooked meat over an open fire with onions and paprika.
Flavor profiles:
The sweet paprika and caraway seeds give the goulash a warm and earthy flavor, while the diced szalonna adds a smoky and salty element.
Serving suggestions:
Serve the goulash hot with a side of crusty bread or over egg noodles for a traditional Hungarian 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