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Classic Goulash
Created by: Howcan Team
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup diced tomatoes
- 1/2 cup sour cream (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the beef cubes and brown on all sides, then remove from the pot and set aside.
- In the same pot, add the chopped onions and cook until softened, about 5 minutes.
- Add the minced garlic, paprika, caraway seeds, salt, and black pepper, and cook for 1-2 minutes, stirring constantly.
- Stir in the tomato paste and cook for another 2 minutes.
- Return the browned beef cubes to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the beef is tender.
- Add the chopped bell peppers and diced tomatoes, and simmer for an additional 10 minutes.
- Taste and adjust seasoning if necessary.
- Serve the goulash hot, garnished with a dollop of sour cream and a sprinkle of chopped fresh parsley, if desired.
Goulash is a traditional Hungarian dish with a rich history dating back to the 9th century. This hearty stew was originally prepared by Hungarian herdsmen known as "gulyás" who cooked meat with onions and seasoned it with paprika. Over time, the dish evolved to include other ingredients like potatoes, carrots, and peppers. Today, goulash is a beloved comfort food enjoyed worldwide. Chefs like Károly Gundel and József Széchényi have contributed to its popularity, and restaurants in Budapest, such as the iconic Gundel, serve exceptional versions. The key to a great goulash lies in the quality of the paprika and slow cooking to tenderize the meat.
80 min
6
380 calories
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