Latvian-style Gulyás

Ingredients

While the original Hungarian Gulyás is traditionally cooked with potatoes, this Latvian adaptation replaces them with turnips, a common ingredient in Latvian cuisine. Additionally, the Latvian-style Gulyás incorporates local spices and herbs to infuse the dish with a unique Baltic flavor. 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 large onion, chopped 1 large onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 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): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Sprinkle the sweet paprika and caraway seeds over the onions and garlic. Stir well to coat the vegetables.
4. 4.
   Return the beef to the pot and add the diced turnips, carrots, and red bell pepper. Stir to combine.
5. 5.
   Pour in the canned diced tomatoes and beef broth. 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.
7. 7.
   Serve the Latvian-style Gulyás hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results in this stew.
• Sweet paprika — Opt for Hungarian sweet paprika for an authentic flavor profile.
• Turnips — Make sure to dice the turnips into small, bite-sized pieces to ensure they cook evenly.
• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before adding them to the stew to enhance their aroma.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in paprika, garlic, and oil for a few hours before cooking.
• If you prefer a thicker stew, mix a tablespoon of flour with a little water and add it to the pot during the last 30 minutes of cooking.
• Serve the Latvian-style Gulyás with a dollop of sour cream on top for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to add other vegetables like mushrooms or green beans to customize the stew to your liking.

Serving advice

Serve the Latvian-style Gulyás in deep bowls, accompanied by crusty bread or Latvian rye bread for a complete meal. It pairs well with a side of pickles or sauerkraut to add a tangy contrast to the rich flavors of the stew.

Presentation advice

Garnish each bowl of Latvian-style Gulyás with a sprig of fresh parsley to add a pop of color. Serve the stew piping hot to showcase its enticing aroma and to ensure maximum enjoyment.