Polish Beef Goulash

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, chopped 2 onions, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 can (14 ounces) diced tomatoes 1 can (14 ounces) diced tomatoes
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 7g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. 2.
   Add the beef chunks to the pot and sear them on all sides until browned. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the onions, garlic, and bell peppers. Sauté until the vegetables are softened and slightly caramelized.
4. 4.
   Return the beef to the pot and sprinkle with paprika, caraway seeds, and dried marjoram. Stir well to coat the beef and vegetables with the spices.
5. 5.
   Pour in the diced tomatoes and beef broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Polish Beef Goulash hot, garnished with chopped fresh parsley. Enjoy with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut of beef, such as chuck or round, for the best results. Trim any excess fat before cutting into chunks.
• Sweet paprika — Opt for Hungarian sweet paprika for an authentic flavor. Adjust the amount according to your preference for spiciness.
• Caraway seeds — Toast the caraway seeds in a dry skillet for a few minutes to enhance their aroma before adding them to the dish.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the paprika, caraway seeds, and garlic overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the goulash during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Polish Beef Goulash in deep bowls, allowing the rich sauce to mingle with the mashed potatoes or bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the goulash in a rustic-style bowl or plate, allowing the vibrant colors of the beef, peppers, and sauce to shine through. Pair it with a side of crusty bread or a dollop of sour cream for an authentic touch.