Dutch-style Gulyás

Ingredients

While the original Hungarian Gulyás is typically made with beef, paprika, and served with noodles or bread, this Dutch adaptation incorporates Dutch ingredients and flavors. The Dutch-style Gulyás includes the addition of smoked sausage, potatoes, and a touch of nutmeg, giving it a unique twist that reflects the Dutch culinary heritage. 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
• 200g (7 oz) smoked sausage, sliced 200g (7 oz) smoked sausage, sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 30g (Sugars: 6g)
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large Dutch oven or pot over medium heat.
2. 2.
   Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the beef stew meat and brown it on all sides.
4. 4.
   Sprinkle the flour, smoked paprika, and nutmeg over the meat, and stir well to coat.
5. 5.
   Add the tomato paste and stir for another minute.
6. 6.
   Pour in the beef broth and add the bay leaf. Bring to a boil, then reduce the heat to low and let it simmer for 1 hour, covered.
7. 7.
   After 1 hour, add the smoked sausage, bell peppers, potatoes, carrots, and tomatoes to the pot. Season with salt and pepper.
8. 8.
   Continue simmering for another 30 minutes, or until the meat and vegetables are tender.
9. 9.
   Remove the bay leaf and adjust the seasoning if needed.
10. 10.
    Serve the Dutch-style Gulyás hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For tender meat, choose a cut suitable for slow cooking, such as chuck or brisket. Trim excess fat before cubing.
• Smoked sausage — Use a high-quality smoked sausage, such as Dutch rookworst or kielbasa, for an authentic flavor.
• Potatoes — Opt for waxy potatoes like Yukon Gold or Dutch Bintje, as they hold their shape better during cooking.
• Smoked paprika — Use a good-quality smoked paprika to enhance the smoky flavor of the dish.
• Bay leaf — Remove the bay leaf before serving, as it is not meant to be eaten.

Tips & Tricks

• To add extra depth of flavor, you can deglaze the pot with a splash of red wine after browning the meat.
• For a spicier kick, you can add a pinch of cayenne pepper or chili flakes.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the pot during the last few minutes of cooking.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Serve the Dutch-style Gulyás with a dollop of sour cream on top for a creamy and tangy contrast.

Serving advice

Serve the Dutch-style Gulyás in deep bowls, accompanied by crusty bread or Dutch rye bread for dipping into the flavorful broth. It pairs well with a simple green salad or pickled vegetables on the side.

Presentation advice

Garnish each serving of Dutch-style Gulyás with a sprinkle of fresh parsley to add a pop of color. The vibrant reds and yellows of the bell peppers and tomatoes will make the dish visually appealing. Serve it in rustic bowls or traditional Dutch pottery for an authentic touch.