Argentinian Gulyás

Ingredients

While the original Hungarian Gulyás features paprika as the star spice, the Argentinian Gulyás incorporates the bold flavors of Argentine cuisine. This adaptation includes ingredients like chimichurri sauce, red wine, and a variety of aromatic herbs, giving the dish a distinct Argentine twist. We alse have the original recipe for Gulyás, so you can check it out.

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish) 2 tablespoons fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, chimichurri sauce, and red wine to the pot. Stir well to combine.
4. 4.
   Return the browned beef cubes to the pot. Pour in the beef broth and add the bay leaves, dried oregano, and dried thyme. Season with salt and pepper to taste.
5. 5.
   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.
6. 6.
   Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Argentinian Gulyás hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef chuck — For a more tender result, choose well-marbled beef chuck and cut it into evenly sized cubes.
• Chimichurri sauce — If you can't find chimichurri sauce, you can make your own by combining fresh parsley, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and chimichurri sauce for a few hours before cooking.
• Serve the Argentinian Gulyás with crusty bread or over a bed of fluffy white rice to soak up the delicious sauce.
• Feel free to add additional vegetables like carrots or potatoes for extra texture and flavor.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the Argentinian Gulyás in deep bowls, allowing the aromatic stew to take center stage. Accompany it with a side of crusty bread or fluffy white rice to complete the meal.

Presentation advice

Garnish the Argentinian Gulyás with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic bowls or on a large platter, allowing the rich, savory stew to be the star of the presentation.