Beef goulash

Beef goulash is a hearty and flavorful stew that hails from Central Europe, particularly Hungary. It features tender beef chunks simmered in a rich paprika-based sauce with vegetables. Here’s a classic recipe for making beef goulash:

Ingredients:

• For the Goulash:

  • 2 tablespoons vegetable oil or olive oil
  • 2 lbs (900g) beef chuck or stew meat, cut into 1-inch cubes
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika (Hungarian paprika is ideal)
  • 1 tablespoon smoked paprika (optional, for a smoky flavor)
  • 1 teaspoon caraway seeds (optional, for a traditional flavor)
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 cup red wine (optional, can substitute with more beef broth)
  • 1 can (14.5 oz) diced tomatoes
  • 2 large carrots, sliced
  • 2 medium potatoes, peeled and diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon soy sauce (optional, for added depth of flavor)

• For Garnish:

  • Fresh parsley, chopped
  • Sour cream (optional)

Instructions:

1. Brown the Beef:

   • Heat the oil in a large pot or Dutch oven over medium-high heat.
   • Add the beef cubes in batches (don’t overcrowd the pot) and brown on all sides. Remove the beef and set aside.

2. Cook the Vegetables:

   • In the same pot, add a bit more oil if needed and cook the onions until they are soft and translucent, about 5-7 minutes.
   • Add the garlic and cook for another minute, until fragrant.

3. Add the Spices:

   • Stir in the sweet paprika, smoked paprika (if using), and caraway seeds (if using). Cook for 1-2 minutes to toast the spices and bring out their flavors.

4. Build the Base:

   • Stir in the tomato paste and cook for 1-2 minutes.
   • Add the beef broth, red wine (if using), and diced tomatoes. Stir to combine.

5. Simmer the Goulash:

   • Return the browned beef to the pot along with any accumulated juices.
   • Add the carrots, potatoes, bell peppers, bay leaves, and soy sauce (if using). Stir to combine.
   • Bring to a boil, then reduce the heat to low.
   • Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.

6. Adjust Seasoning:

   • Taste the goulash and adjust seasoning with salt and pepper as needed.
   • Remove the bay leaves before serving.

7. Serve:

   • Garnish with freshly chopped parsley.
   • Serve with a dollop of sour cream if desired.
   • Accompany with crusty bread, dumplings, or egg noodles.

Tips:

• Thickening the Stew: If you prefer a thicker stew, you can mash some of the potatoes in the pot or mix a tablespoon of flour or cornstarch with a bit of water and stir it into the stew.
• Make Ahead: Goulash often tastes even better the next day as the flavors continue to develop. It can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serving Suggestions: Goulash is traditionally served with potatoes, dumplings, or spaetzle.

Enjoy your comforting beef goulash!