Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 large potatoes, peeled and cut into 1-inch cubes
- 1 large green bell pepper, seeded and chopped
- 1/2 cup sour cream
- 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 cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the chopped onions to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Add the sweet paprika, smoked paprika, caraway seeds, thyme, salt, and black pepper to the pot. Stir to combine and cook for 1 minute.
4. Add the beef broth and diced tomatoes to the pot. Stir to combine and bring to a simmer.
5. Add the browned beef cubes back to the pot. Cover and simmer for 1 hour.
6. Add the cubed potatoes and chopped green bell pepper to the pot. Cover and simmer for another 30 minutes, or until the potatoes are tender.
7. Remove the pot from the heat and stir in the sour cream.
8. Serve the goulash hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning the beef
- Simmer over low heat for cooking the goulash
Serving size:
- 6 servings
Nutritional information:
- Calories: 425
- Fat: 21g
- Carbohydrates: 24g
- Protein: 35g
- Sodium: 890mg
- Fiber: 4g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin
- Sweet paprika can be substituted with smoked paprika or Hungarian paprika
- Smoked paprika can be substituted with sweet paprika or regular paprika
- Caraway seeds can be omitted if not available
- Beef broth can be substituted with chicken broth or vegetable broth
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce
- Potatoes can be substituted with sweet potatoes or butternut squash
- Green bell pepper can be substituted with red bell pepper or yellow bell pepper
- Sour cream can be substituted with plain Greek yogurt or crème fraîche
Variations:
- Add 1 cup of sliced mushrooms to the goulash during the last 30 minutes of cooking
- Use lamb or pork instead of beef for a different flavor
- Add 1 cup of sauerkraut to the goulash during the last 30 minutes of cooking for a tangy twist
- Serve the goulash over egg noodles or spaetzle instead of potatoes
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 beef broth and diced tomatoes
- Adjust the seasoning to taste before adding the sour cream
- Let the goulash cool for a few minutes before adding the sour cream to prevent curdling
- Leftover goulash can be frozen for up to 3 months
Storage instructions:
- Store leftover goulash in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the goulash in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the goulash in individual bowls or on plates
- Garnish with chopped fresh parsley or chives
- Serve with a dollop of sour cream on top
Garnishes:
- Chopped fresh parsley or chives
- Sour cream
Pairings:
- Crusty bread or rolls
- Steamed vegetables, such as green beans or carrots
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Egg noodles or spaetzle
- Mashed potatoes or roasted potatoes
- Braised red cabbage or sautéed kale
Troubleshooting advice:
- If the goulash is too thin, simmer uncovered for a few minutes to thicken
- If the goulash is too thick, add more beef broth or water to thin it out
- If the potatoes are not tender, simmer for an additional 10-15 minutes
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 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. Over time, the dish evolved to include other ingredients, such as potatoes and bell peppers.
Flavor profiles:
- The Kortowski Goulash is a hearty and flavorful stew with a rich and savory broth. The beef is tender and juicy, and the potatoes and bell peppers add a sweet and earthy flavor. The paprika and caraway seeds give the dish a warm and spicy aroma.
Serving suggestions:
- Serve the Kortowski Goulash as a main course for dinner or lunch
- Pair with a glass of red wine for a cozy and comforting meal
- Serve with crusty bread or rolls to soak up the flavorful broth
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Region: Polish