Betyár Gulyás - Hungarian Beef and Vegetable Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 tomato, diced 1 tomato, diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides.
3. 3.
   Sprinkle the Hungarian sweet paprika and caraway seeds over the meat and stir well to coat.
4. 4.
   Add the diced bell peppers, sliced carrots, cubed potatoes, and diced tomato to the pot. Stir everything together.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Betyár Gulyás hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a spicier version, add a pinch of hot Hungarian paprika or chili flakes.
• Serve the Betyár Gulyás with a dollop of sour cream on top for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to customize the vegetables based on your preference or seasonal availability.
• Serve the stew with crusty bread or Hungarian dumplings (nokedli) for a complete meal.

Serving advice

Betyár Gulyás is best served hot in deep bowls. Accompany it with a slice of fresh bread or Hungarian dumplings (nokedli) to soak up the flavorful broth. Add a dollop of sour cream on top for a creamy touch. Enjoy this hearty stew as a main course for lunch or dinner.

Presentation advice

To present Betyár Gulyás beautifully, ladle the stew into deep bowls, making sure to include a generous amount of beef, vegetables, and broth in each serving. Garnish with a sprinkle of fresh chopped parsley for a pop of color. Serve with a side of crusty bread or Hungarian dumplings (nokedli) to complete the presentation.