Goulash
Why Make This Recipe
Goulash is a hearty and comforting dish that warms you up from the inside out. It’s perfect for family gatherings, cold winter nights, or anytime you want a filling meal. With its rich flavors and tender beef, this recipe is sure to please everyone at your table. Plus, it is simple to prepare and can easily be made in large batches.
How to Make Goulash
Ingredients:
- 3 lbs boneless beef chuck, cut into 1 1/2-inch pieces
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium yellow onions, thinly sliced
- 4 cloves garlic, roughly chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 cups water
- 1 1/2 teaspoons caraway seeds
- 2 tablespoons paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 teaspoons sugar
- 3 carrots, peeled and cut into 1-inch chunks
- 1 pound small white boiling potatoes, cut in half (optional)
- Chopped fresh parsley (for garnish)
- Sour cream (for garnish)
Directions:
- Pat the beef dry and season it with salt and pepper.
- In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat and brown half the meat for about 5 minutes. Transfer the browned meat to a plate.
- In the same pot, add onions, garlic, and balsamic vinegar; cook for 5 minutes.
- Stir in tomato paste and return the beef to the pot. Sprinkle with flour and mix until dissolved.
- Add beef broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 2 hours.
- Add carrots and potatoes (if using), cover, and cook for 1 hour more until everything is tender.
- Discard the bay leaf, adjust the seasoning, and serve the goulash garnished with parsley and sour cream.
How to Serve Goulash
Goulash can be served hot, straight from the pot. It pairs well with crusty bread or over wide egg noodles if you desire a more filling meal. For an extra touch, sprinkle some chopped fresh parsley on top and add a dollop of sour cream.
How to Store Goulash
To store leftover goulash, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.
Tips to Make Goulash
- Make sure to dry the beef well before seasoning it to get a better sear.
- Feel free to adjust the spices to suit your own taste. If you like it spicy, add some red pepper flakes.
- Let the goulash rest for a few minutes after serving; it will thicken up even more.
Variation
You can customize your goulash by adding different vegetables like bell peppers or peas. If you want a creamy version, try adding a splash of cream at the end of cooking.
FAQs
Q: Can I use other cuts of beef?
A: Yes, you can use other cuts like brisket or stew meat, but the cooking time may vary.
Q: Is goulash spicy?
A: Traditional goulash is not spicy. However, you can adjust the heat by adding chili powder or other spices.
Q: Can I make goulash in a slow cooker?
A: Yes, you can brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Goulash
Ingredients
Method
- Pat the beef dry and season it with salt and pepper.
- In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat and brown half the meat for about 5 minutes. Transfer the browned meat to a plate.
- In the same pot, add onions, garlic, and balsamic vinegar; cook for 5 minutes.
- Stir in tomato paste and return the beef to the pot. Sprinkle with flour and mix until dissolved.
- Add beef broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 2 hours.
- Add carrots and potatoes (if using), cover, and cook for 1 hour more until everything is tender.
- Discard the bay leaf, adjust the seasoning, and serve the goulash garnished with parsley and sour cream.