Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tbsp hot paprika
- 1 tsp caraway seeds
- 2 bay leaves
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- 1/4 cup sour cream (optional)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the beef cubes and brown them on all sides, working in batches if necessary. Remove the beef and set it aside.
3. Add the onions to the pot and sauté them until they are soft and translucent, about 5 minutes.
4. Add the garlic, sweet paprika, hot paprika, and caraway seeds to the pot and stir for 1 minute.
5. Add the beef broth, diced tomatoes, bay leaves, salt, and pepper to the pot and stir to combine.
6. Return the beef to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot with the lid, and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
8. Remove the bay leaves and adjust the seasoning to taste.
9. If desired, stir in the sour cream just before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Vegetable oil can be substituted with olive oil or canola oil.
- Sweet paprika can be substituted with smoked paprika.
- Hot paprika can be substituted with cayenne pepper or red pepper flakes.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Sour cream can be omitted or substituted with Greek yogurt.
Variations:
- Add diced potatoes, carrots, and celery to the pot for a heartier meal.
- Use smoked sausage instead of beef for a different flavor.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat instead of browning it.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- Simmer the goulash on low heat to prevent the sauce from boiling and becoming too thin.
Storage instructions:
Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the goulash in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the goulash in bowls with a dollop of sour cream and a sprinkle of chopped fresh parsley or chives.
Garnishes:
Chopped fresh parsley or chives
Pairings:
- Crusty bread or rolls
- Egg noodles or spaetzle
- Roasted vegetables or a green salad
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer the goulash uncovered for a few more minutes to thicken it.
- If the beef is tough, simmer the goulash for a longer period of time until the beef is tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer to prevent bacterial growth.
Food history:
Nanoški Goulash is a traditional Hungarian dish that originated in the town of Nanos in Slovenia. It is a hearty stew made with beef, onions, paprika, and other spices.
Flavor profiles:
The goulash has a rich and savory flavor with a slightly spicy kick from the paprika and caraway seeds.
Serving suggestions:
Serve the goulash as a main course for dinner or lunch.
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Region: Serbian