Goulash

Introduction:

Goulash is a classic Hungarian dish known for its robust flavors and heartwarming qualities. Traditionally, it's a slow-cooked stew of beef, onions, and bell peppers, spiced generously with paprika, which gives it its characteristic deep red color. Over time, goulash has evolved, with variations across Central Europe, but it remains a go-to comfort food. The dish is perfect for cold days when a rich, meaty stew is the ultimate comfort. Served with bread or potatoes, goulash is both satisfying and delicious.

Ingredients:

• 800g beef chuck, cut into 2 cm cubes
• 2 tbsp olive oil or lard
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 2 tbsp Hungarian sweet paprika
• 1 tsp smoked paprika (optional, for a deeper flavor)
• 1 tsp caraway seeds, lightly crushed
• 1/2 tsp ground black pepper
• 2 tbsp tomato paste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 medium potatoes, peeled and cubed
• 2 large carrots, sliced
• 3 cups beef broth or water
• 1 bay leaf
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:
   Pat the beef cubes dry with a paper towel. Season with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp of olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 5-7 minutes per batch. Remove the beef and set aside.
2. Cook the Onions and Garlic:
   In the same pot, add the chopped onions and cook over medium heat for 6-8 minutes until softened and lightly golden. Add the minced garlic and cook for another minute.
3. Add the Paprika and Spices:
   Stir in the sweet paprika, smoked paprika, and caraway seeds. Toast the spices for 1-2 minutes to release their flavors. Be careful not to burn the paprika, as it can turn bitter.
4. Deglaze the Pot and Add Vegetables:
   Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly. Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom. Add the browned beef back into the pot, along with the chopped bell peppers, carrots, and potatoes.
5. Simmer the Goulash:
   Pour in the remaining beef broth or water, making sure the meat and vegetables are just covered. Add the bay leaf and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the goulash cook slowly for 2 hours, stirring occasionally. The beef should become very tender, and the sauce should thicken as the vegetables break down.
6. Final Adjustments and Serving:
   Once the beef is tender and the flavors have melded, taste the goulash and adjust the seasoning with more salt and pepper if necessary. Remove the bay leaf before serving.
7. Garnish and Serve:
   Serve the goulash in bowls, garnished with freshly chopped parsley. It pairs wonderfully with crusty bread or traditional dumplings, and a dollop of sour cream can add extra richness.

Health Notes:

• Goulash is a nutrient-dense dish with protein from the beef and fiber from the vegetables. However, it can be high in sodium, so it's essential to balance salt carefully, especially if using commercial broth. For a lighter version, use leaner cuts of beef and consider reducing the oil used for browning.

Serving Suggestions:

• Goulash is traditionally served with a slice of fresh bread, but it can also be enjoyed with boiled potatoes, egg noodles, or dumplings. A simple side salad with vinegar dressing complements the richness of the stew.

Tips:

• Use Hungarian Paprika: The key to an authentic goulash is high-quality Hungarian paprika. Sweet paprika provides the primary flavor, while smoked paprika adds depth.
• Low and Slow Cooking: Goulash benefits from slow cooking, which allows the beef to become tender and the flavors to meld together beautifully.
• Add Sour Cream for Creaminess: For a richer, creamier texture, stir in a dollop of sour cream just before serving.