Rustic Hungarian Goulash
Hungarian Goulash is a traditional, hearty stew packed with flavors that come from slowly simmering beef and vegetables with aromatic spices. It is a comforting dish known for its rich, flavorful broth and tender chunks of meat.
Ingredients:
* 2 pounds beef chuck, cut into 1-inch cubes
* 2 tablespoons olive oil
* 2 large onions, finely chopped
* 3 cloves garlic, minced
* 2 large carrots, sliced
* 2 red bell peppers, diced
* 2 tablespoons sweet paprika
* 1 teaspoon caraway seeds
* 2 tablespoons tomato paste
* 4 cups beef broth
* 2 large tomatoes, chopped
* 2 potatoes, peeled and diced
* Salt and pepper to taste
* Sour cream (optional, for serving)
* Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prepare the Beef
1. Season the beef cubes with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the beef cubes in batches and brown them on all sides. Transfer the browned beef to a plate and set aside.
Step 2: Sauté the Vegetables
1. In the same pot, add the chopped onions and cook until they are soft and golden brown.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add Spices and Tomato Paste
1. Stir in the sweet paprika and caraway seeds, ensuring the onions and garlic are well coated.
2. Add the tomato paste and stir well to combine.
Step 4: Combine Ingredients
1. Return the browned beef to the pot.
2. Add the beef broth and stir to combine.
3. Add the chopped tomatoes, sliced carrots, diced red bell peppers, and diced potatoes.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is tender and the vegetables are cooked through.
Step 5: Adjust Seasoning and Serve
1. Taste the goulash and adjust the seasoning with additional salt and pepper if needed.
2. Serve the goulash hot, garnished with a dollop of sour cream (if using) and fresh parsley.
Enjoy your hearty, flavorful Rustic Hungarian Goulash with some crusty bread for a complete meal.
The source of the article is from the blog procarsrl.com.ar