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
- 2 cups beef broth
- 1 cup dry white wine
- 1 tbsp tomato paste
- 1 red bell pepper, chopped
- 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. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the sweet paprika and caraway seeds and cook for 1-2 minutes, stirring constantly.
7. Return the beef to the pot and add the beef broth, white wine, and tomato paste.
8. Bring to a simmer, then cover and transfer to the oven.
9. Cook for 2-3 hours, or until the beef is tender.
10. Add the chopped bell peppers and cook for an additional 15-20 minutes.
11. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Dry white wine can be substituted with beef broth or chicken broth.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use smoked paprika for a smoky 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 and garlic.
- Let the goulash rest for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the goulash in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh parsley or sour cream.
Pairings:
Serve with crusty bread or over egg noodles.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the goulash is too thick, add more beef broth or white wine to thin it out.
- If the goulash is too thin, simmer uncovered on the stovetop until it thickens.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Weißlacker Goulash is a traditional Hungarian dish that originated in the town of Weißlack, which is now part of Slovakia.
Flavor profiles:
The goulash has a rich and savory flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the goulash as a main course for dinner or lunch.
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Region: German