Haute Gulyás

Ingredients

Haute Gulyás differs from the original Hungarian Gulyás in its presentation and refinement. While the original is a hearty stew, Haute Gulyás focuses on delicate plating and the use of high-quality ingredients. The flavors are intensified, and the dish is elevated with elegant garnishes and a refined sauce. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) prime beef, cubed 500g (1.1 lb) prime beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. 2.
   Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced carrots, parsnips, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Stir in the tomato paste, smoked paprika, and caraway seeds. Cook for another minute to release the flavors.
6. 6.
   Return the beef to the pot and pour in the beef broth and red wine. Season with salt and pepper to taste.
7. 7.
   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.
8. 8.
   Once the beef is tender, remove it from the pot and set aside. Increase the heat to medium-high and reduce the sauce until it thickens.
9. 9.
   Return the beef to the pot and stir to coat it with the thickened sauce.
10. 10.
    Serve the Haute Gulyás in individual bowls, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as filet mignon or ribeye, for the best results in this dish. Trim any excess fat before cubing the meat.
• Smoked paprika — Opt for high-quality smoked paprika to enhance the flavor profile of the dish.
• Red wine — Use a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to add depth to the sauce.

Tips & Tricks

• For an extra touch of luxury, garnish each serving of Haute Gulyás with a dollop of sour cream and a sprinkle of truffle shavings.
• To intensify the flavors, marinate the beef cubes in red wine and spices overnight before cooking.
• Serve Haute Gulyás with a side of crusty artisan bread to soak up the delicious sauce.
• Experiment with different vegetables, such as mushrooms or fennel, to add your own twist to the dish.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the simmering sauce until thickened.

Serving advice

Serve Haute Gulyás in elegant individual bowls, accompanied by a glass of full-bodied red wine. The dish pairs well with a simple green salad dressed with a light vinaigrette.

Presentation advice

When plating Haute Gulyás, arrange the tender beef cubes and colorful vegetables attractively in the center of each bowl. Drizzle the thickened sauce around the edges and garnish with a sprig of fresh parsley.