Latin American Gulyás

Ingredients

While the original Hungarian Gulyás is typically seasoned with paprika and caraway seeds, this Latin American adaptation incorporates ingredients commonly found in Latin American cuisine. The addition of chili peppers, cumin, and cilantro gives the stew a fiery kick and a distinct Latin American flair. We alse have the original recipe for Gulyás, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 jalapeno peppers, seeded and minced 2 jalapeno peppers, seeded and minced
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, bell peppers, and jalapeno peppers. Sauté until the vegetables are softened.
3. 3.
   Add the chili powder, ground cumin, and dried oregano to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Return the browned beef stew meat to the pot. Add the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the meat is tender.
5. 5.
   Add the diced potatoes and corn kernels to the pot. Continue simmering for an additional 30 minutes, or until the potatoes are cooked through.
6. 6.
   Season the stew with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For a tender and flavorful stew, choose a marbled cut of beef such as chuck or brisket.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar herbaceous taste.

Tips & Tricks

• To deepen the flavors, you can add a splash of lime juice or a tablespoon of cocoa powder to the stew.
• For a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Serve the Latin American Gulyás with a side of rice or warm tortillas to soak up the delicious sauce.

Serving advice

Serve the Latin American Gulyás in deep bowls, garnished with fresh cilantro. Accompany it with a side of rice or warm tortillas for a complete and satisfying meal.

Presentation advice

To make the Latin American Gulyás visually appealing, arrange the beef stew meat, potatoes, and colorful bell peppers on top of the stew. Sprinkle some chopped cilantro over the dish for a pop of green.