Hungarian Gulyás

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the Hungarian paprika and caraway seeds over the beef, stirring well to coat the meat evenly.
4. 4.
   Add the diced tomatoes, sliced bell peppers, and cubed potatoes to the pot. Stir everything together.
5. 5.
   Pour in the beef broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beef is tender.
6. 6.
   Serve the Gulyás hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stew meat, for the best results in this dish. Trim any excess fat before cubing the meat.
• Hungarian paprika — Opt for high-quality Hungarian paprika to achieve the authentic flavor and vibrant color that is characteristic of Gulyás.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before adding them to the dish. This will enhance their aroma and flavor.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook at the same rate as the other ingredients.
• Fresh parsley — Chop the parsley just before serving to preserve its freshness and vibrant green color.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of red wine to the Gulyás while it simmers.
• If you prefer a thicker broth, you can mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.
• Gulyás tastes even better the next day, so consider making a larger batch and enjoying the leftovers.
• Serve the Gulyás with a dollop of sour cream on top for a creamy and tangy contrast.
• This dish pairs well with crusty bread or Hungarian dumplings (nokedli) on the side.

Serving advice

Serve the Hungarian Gulyás in deep bowls, allowing the flavorful broth to surround the tender beef and vegetables. Garnish each serving with a sprinkle of fresh parsley for a pop of color.

Presentation advice

To enhance the presentation of the Gulyás, you can drizzle a swirl of sour cream on top of each serving and sprinkle a pinch of Hungarian paprika for an added touch of vibrancy.