Embrace the Comfort of Goulash
Hey there, foodies! Today, we’re diving into the hearty and comforting world of Eastern European cuisine with a recipe that’s guaranteed to warm you up from the inside out – Goulash.
There’s something truly special about the rich flavors and hearty ingredients found in traditional Hungarian Goulash. With its tender chunks of beef, vibrant paprika, and comforting blend of spices, it’s a dish that’s as satisfying to make as it is to eat.
Imagine the scene: a bubbling pot of Goulash simmering away on the stove, filling your kitchen with irresistible aromas of garlic, onions, and sweet paprika. Each spoonful is a taste of Eastern Europe – hearty, flavorful, and utterly delicious.
But what makes Goulash truly special is its versatility. Whether you’re serving it as a comforting weeknight dinner, hosting a cozy gathering with friends, or simply craving a taste of home, it’s sure to hit the spot.
So, whether you’re a seasoned Goulash enthusiast or new to the joys of Eastern European cuisine, this recipe is sure to become a staple in your kitchen. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and enjoy the comforting flavors of Goulash!
Goulash
Ingredients
- 2 pounds beef stew meat cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 2 onions chopped
- 3 cloves garlic minced
- 2 red bell peppers chopped
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika optional, for a smoky flavor
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Cooked egg noodles or mashed potatoes for serving
- Sour cream for garnish (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- In your Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the browned beef from the pot and set it aside.
- In the same pot, add the chopped onions and sauté for about 3-4 minutes until they become translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chopped red bell peppers and sauté for another 3-4 minutes until they start to soften.
- Return the browned beef to the pot. Sprinkle the sweet paprika, smoked paprika (if using), and caraway seeds over the meat and vegetables. Mix well to coat everything evenly with the spices.
- Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen the flavor.
- Pour in the beef broth and add the bay leaves. Stir to combine.
- Bring the goulash to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. Remove and discard the bay leaves.
- In a small bowl, mix the all-purpose flour with a few tablespoons of water to create a thick paste (slurry). Stir the slurry into the goulash and simmer for an additional 10-15 minutes to thicken the sauce.
- Taste the goulash and adjust the seasonings with salt and black pepper as needed.
- Serve the Goulash hot, over cooked egg noodles or mashed potatoes. Garnish with a dollop of sour cream and chopped fresh parsley if desired.
