Bosnian Gulaš (Gulyás)

Ingredients

While the Hungarian Gulyás traditionally uses paprika as the main spice, Bosnian Gulaš incorporates a blend of paprika, cumin, and oregano to add a unique Bosnian twist. Additionally, Bosnian Gulaš often includes vegetables like bell peppers and carrots, which are not typically found in the Hungarian version. These adaptations give the dish a distinct flavor profile that is characteristic of Bosnian cuisine. We alse have the original recipe for Gulyás, so you can check it out.

• 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, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 15g (8g sugars)
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the paprika, cumin, and dried oregano to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned meat to the pot and add the diced bell peppers, sliced carrots, diced tomatoes, and tomato paste. Mix everything together.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste. Stir well to combine all the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the Bosnian Gulaš simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Bosnian Gulaš hot with crusty bread or over a bed of cooked rice or mashed potatoes.

Treat your ingredients with care...

• Beef stew meat — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or round roast. Trim any excess fat before cubing the meat.
• Paprika — Use Hungarian paprika for an authentic flavor. Adjust the amount according to your spice preference.
• Bell peppers — Feel free to use a mix of different colored bell peppers for added visual appeal.

Tips & Tricks

• For a richer flavor, you can brown the meat in batches instead of all at once.
• If you prefer a thicker sauce, mix 1 tablespoon of flour with a little water and add it to the gulaš during the last 15 minutes of cooking.
• Leftover Bosnian Gulaš tastes even better the next day, so consider making a larger batch for future meals.
• Serve the gulaš with a dollop of sour cream on top for added creaminess.
• Feel free to add other vegetables like potatoes or mushrooms to customize the dish to your liking.

Serving advice

Bosnian Gulaš is best served hot, straight from the pot. Accompany it with a side of crusty bread or traditional Bosnian pita bread to soak up the flavorful sauce. A fresh green salad or pickled vegetables make excellent accompaniments to balance the richness of the dish.

Presentation advice

To present Bosnian Gulaš beautifully, ladle it into individual bowls or deep plates. Garnish each serving with a sprinkle of fresh parsley or chopped green onions for a pop of color. Serve with a side of bread and enjoy the enticing aroma that fills the air.