Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tsp marjoram
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup beer
- 2 bay leaves
- 2 tbsp flour
- 2 tbsp water
- 1/2 cup sour cream
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.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onions to the pot and sauté until softened, about 5 minutes.
5. Add the garlic, paprika, caraway seeds, marjoram, salt, and black pepper to the pot and stir to combine.
6. Add the tomato paste and stir until well incorporated.
7. Pour in the beef broth and beer, and add the bay leaves.
8. Return the beef to the pot and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
10. In a small bowl, whisk together the flour and water until smooth.
11. Add the flour mixture to the pot and stir until the sauce has thickened.
12. Remove the bay leaves and stir in the sour cream.
13. Serve hot with bread or dumplings.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 425
Fat: 24g
Carbohydrates: 12g
Protein: 38g
Sodium: 810mg
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 or a combination of both.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Beer can be substituted with red wine or beef broth.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use smoked sausage or kielbasa instead of beef for a different flavor.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions.
- Use a good quality beer for the best flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a side of bread or dumplings.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with bread, dumplings, or roasted potatoes.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the sauce is too thick, add more broth or beer to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Refrigerate leftovers promptly.
Food history:
Goulash is a traditional Hungarian dish that has become popular throughout Central Europe, including the Czech Republic.
Flavor profiles:
Savory, slightly sweet, and smoky.
Serving suggestions:
Serve hot with bread or dumplings.
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Region: Czech