Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tsp marjoram
- 1 tsp thyme
- 1 bay leaf
- 2 tbsp tomato paste
- 4 cups beef broth
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the onions and garlic to the pot and sauté until the onions are translucent, about 5 minutes.
3. Add the sweet paprika, caraway seeds, marjoram, thyme, and bay leaf to the pot and stir to combine.
4. Add the tomato paste and beef broth to the pot and stir to combine.
5. Return the beef to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. Add the potatoes, carrots, and green bell pepper to the pot and stir to combine. Cover the pot and simmer for an additional 30 minutes, or until the vegetables are tender.
7. Season the goulash with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 22g
Protein: 28g
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 smoky flavor.
- Caraway seeds can be omitted if not available.
- Marjoram can be substituted with oregano.
- Thyme can be substituted with rosemary.
Variations:
- Add 1 cup of sour cream to the goulash before serving for a creamier texture.
- Use lamb instead of beef for a different flavor.
- Add 1 cup of red wine to the goulash for a richer flavor.
Tips and tricks:
- Brown the beef in batches to ensure it is evenly browned.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- Allow the goulash to simmer on low heat for the full cooking time to ensure the beef is tender.
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 medium heat until heated through.
Presentation ideas:
Serve the goulash in bowls with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, sour cream
Pairings:
Crusty bread, egg noodles, rice
Suggested side dishes:
Cucumber salad, roasted vegetables
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 an additional 10-15 minutes to thicken it.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover goulash in the refrigerator within 2 hours of cooking.
Food history:
Pannónia Goulash is a traditional Hungarian dish that originated in the Pannonian Basin, which includes parts of Hungary, Austria, and Croatia. It is a hearty stew made with beef, onions, and paprika, and is often served with bread or noodles.
Flavor profiles:
Savory, slightly sweet, smoky
Serving suggestions:
Serve the goulash with crusty bread or noodles for a filling meal.
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Region: Hungarian