French-style Gulyás

Ingredients

While the original Hungarian Gulyás is typically seasoned with paprika and features traditional Hungarian ingredients, this French adaptation incorporates French flavors and techniques. The use of red wine, herbs like thyme and bay leaves, and the slow-cooking method are reminiscent of the classic French dish, Bœuf Bourguignon. We alse have the original recipe for Gulyás, so you can check it out.

• 1 kg (2.2 lbs) beef stew meat, cubed 1 kg (2.2 lbs) beef stew meat, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 2 onions, chopped 2 onions, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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 / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef stew meat with flour until evenly coated.
2. 2.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
3. 3.
   In the same pot, add the coated beef stew meat and brown on all sides. Remove the beef and set aside.
4. 4.
   Add the onions, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened.
5. 5.
   Return the beef and bacon to the pot. Pour in the red wine and beef broth. Stir in the tomato paste, bay leaves, and dried thyme. Season with salt and pepper.
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.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the French-style Gulyás hot, garnished with chopped fresh parsley.

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 cubing.
• Red wine — Use a dry red wine, such as Burgundy or Bordeaux, to enhance the flavors of the dish.
• Bacon — Opt for thick-cut bacon for a smoky and rich flavor.
• Tomato paste — Look for high-quality tomato paste to add depth and richness to the sauce.
• Fresh parsley — Add the chopped parsley just before serving to bring a fresh and vibrant touch to the dish.

Tips & Tricks

• For a richer flavor, marinate the beef in red wine overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the simmering Gulyás until desired thickness is reached.
• Serve the French-style Gulyás with crusty French bread or over mashed potatoes for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the French-style Gulyás in deep bowls, allowing the savory broth to surround the tender beef and vegetables. Accompany it with a side of crusty French bread to soak up the delicious flavors.

Presentation advice

Garnish each serving of French-style Gulyás with a sprinkle of freshly chopped parsley. The vibrant green color will add a pop of freshness to the dish. Serve it in rustic bowls or on a white plate to showcase the rich colors of the stew.