Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup tomato puree
- 2 red bell peppers, chopped
- 1/4 cup red wine vinegar
- 1/4 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 brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
3. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the sweet paprika, caraway seeds, salt, and black pepper to the pot and stir to combine.
5. Add the beef broth, tomato puree, and red bell peppers to the pot and stir to combine.
6. Add the browned beef cubes back into the pot and stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid.
8. Simmer the goulash for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
9. Stir in the red wine vinegar and sour cream and cook for an additional 5 minutes.
10. Serve hot with crusty bread or over egg noodles.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the goulash
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 16g
- Protein: 36g
- Sodium: 960mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red bell peppers can be substituted with green bell peppers or poblano peppers.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes to the goulash for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a can of drained and rinsed kidney beans for extra protein and fiber.
- Substitute the beef with pork or lamb for a different flavor.
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 while sautéing the onions and garlic.
- Simmer the goulash on low heat to prevent the sauce from burning or sticking to the pot.
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 with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
- Sour cream
- Crusty bread
Pairings:
- Serve the goulash with a side salad or roasted vegetables for a balanced meal.
- Pair the goulash with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted carrots and parsnips
- Mashed 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 the sauce.
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 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 and vegetables in a cauldron over an open fire.
Flavor profiles:
- The Schlander goulash is a savory and slightly spicy stew with a rich tomato-based sauce. The beef is tender and flavorful, and the paprika and caraway seeds add depth and complexity to the dish.
Serving suggestions:
- Serve the goulash with a side of crusty bread or over egg noodles for a hearty and satisfying meal.
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Region: Austrian