Ingredients with Measurements:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup sour cream
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat oil in Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Remove beef from pot and set aside.
2. Add onions and garlic to pot and cook until softened, about 3 minutes.
3. Add paprika, caraway seeds, salt, and pepper to pot and stir to combine.
4. Add beef broth and diced tomatoes to pot and stir to combine.
5. Return beef to pot and bring to a boil.
6. Reduce heat to low, cover pot, and simmer for 1 1/2 to 2 hours or until beef is tender.
7. In a small bowl, whisk together cornstarch and water. Add mixture to pot and stir to combine.
8. Cook for an additional 5 minutes or until sauce has thickened.
9. Remove pot from heat and stir in sour cream.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 21g
Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 820mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 5g
Protein: 31g
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.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add diced potatoes or carrots to pot during cooking for a heartier meal.
- Use smoked paprika for a different flavor profile.
- Add a splash of red wine to pot during cooking for added depth of flavor.
Tips and tricks:
- Brown beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a slotted spoon to remove beef from pot to avoid excess oil and drippings in sauce.
- Stir goulash occasionally during cooking to prevent sticking and burning.
Storage instructions:
Refrigerate leftover goulash in an airtight container for up to 3 days.
Reheating instructions:
Reheat goulash in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve goulash in bowls with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley or chopped chives
Pairings:
- Serve goulash with crusty bread or egg noodles.
- Pair with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If sauce is too thin, add more cornstarch and water mixture and cook for an additional 5 minutes.
- If beef is tough, cook for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Ensure beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Goulash is a traditional Hungarian dish that has been adapted and popularized in many countries, including Switzerland.
Flavor profiles:
Savory, slightly spicy, and slightly sweet
Serving suggestions:
Serve goulash as a main course for dinner or lunch.
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Region: Swiss