Csángó Gulyás with Smoked Paprika and Beef

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 of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• 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 cook until browned on all sides.
3. 3.
   Sprinkle the Hungarian sweet paprika and smoked paprika over the meat and vegetables, stirring well to coat everything evenly.
4. 4.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine.
5. 5.
   Pour in the beef broth and add the bay leaf. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the stew before serving. Garnish with chopped fresh 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

• To enhance the smoky flavor, you can add a small amount of liquid smoke to the stew.
• Serve the Csángó Gulyás with a dollop of sour cream on top for a creamy and tangy contrast.
• For a thicker stew, you can mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.

Serving advice

Csángó Gulyás is traditionally served as a main course. It pairs well with crusty bread or Hungarian dumplings (nokedli) on the side.

Presentation advice

Serve the Csángó Gulyás in deep bowls, allowing the vibrant colors of the stew to shine through. Garnish with a sprinkle of fresh parsley for a pop of green.