Indo-style Gulyás

Ingredients

In this Indo-style Gulyás, we incorporate Indonesian spices and flavors to give it a unique twist. The original Hungarian Gulyás typically uses paprika as the main spice, while our adaptation includes ingredients like lemongrass, galangal, and turmeric to infuse the dish with the vibrant flavors of Indo cuisine. This fusion creates a delightful blend of Hungarian and Indonesian culinary traditions. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and red chilies. Sauté until the onion is translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the lemongrass, ground coriander, ground cumin, ground turmeric, and galangal powder. Cook for 2 minutes to release the flavors.
4. 4.
   Add the diced tomatoes, potatoes, carrots, and red bell pepper to the pot. Stir well to combine.
5. 5.
   Pour in the beef broth and coconut milk. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the lemongrass stalk before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils during cooking.
• Galangal — If you can't find galangal powder, you can substitute it with fresh galangal. Simply peel and finely chop the fresh galangal root before adding it to the dish.

Tips & Tricks

• For a spicier version, add more red chilies or include a small amount of Indonesian bird's eye chilies.
• Serve the Indo-style Gulyás with steamed rice or crusty bread to soak up the flavorful sauce.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Indo-style Gulyás hot in individual bowls. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, you can sprinkle some additional sliced red chilies and a drizzle of coconut milk on top of the stew. Serve it with a side of steamed rice or crusty bread.