Polynesian Gulyás

Ingredients

Polynesian Gulyás differs from the original Csángó Gulyás by incorporating tropical ingredients and flavors. While the original Hungarian dish focuses on hearty and earthy flavors, the Polynesian adaptation introduces a touch of sweetness and a tropical twist. The addition of coconut milk, pineapple, ginger, and lemongrass gives the dish a unique flavor profile that sets it apart from the traditional version. We alse have the original recipe for Csángó Gulyás, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Return the beef to the pot and pour in the coconut milk, beef broth, and pineapple juice. Stir well to combine.
5. 5.
   Add the grated ginger, bruised lemongrass stalks, potatoes, carrots, paprika, turmeric, salt, and pepper. Stir to evenly distribute the spices.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the lemongrass stalks from the pot and discard.
8. 8.
   Serve the Polynesian Gulyás hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and flavors into the dish.

Tips & Tricks

• For an extra burst of tropical flavor, add a squeeze of lime juice before serving.
• Adjust the spiciness by adding chili flakes or a chopped chili pepper if desired.
• Serve Polynesian Gulyás with steamed rice or crusty bread to soak up the delicious broth.
• Feel free to add other vegetables such as green beans or zucchini for added texture and flavor.
• Make a larger batch and freeze the leftovers for a quick and satisfying meal on a busy day.

Serving advice

Serve Polynesian Gulyás in deep bowls, allowing the vibrant colors and aromatic steam to entice the senses. Garnish each serving with a sprinkle of fresh cilantro for a pop of freshness.

Presentation advice

To enhance the presentation, consider serving Polynesian Gulyás in coconut bowls or on tropical-themed plates. Add a pineapple wedge or a slice of lime as a decorative element on the side.