Mexican Gulyás

Ingredients

While the original Hungarian Gulyás is known for its paprika-infused broth and tender beef, this Mexican adaptation adds a kick of heat with the addition of chili peppers and spices commonly found in Mexican cuisine. The flavors are bolder and more complex, reflecting the vibrant culinary traditions of Mexico. 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 jalapeno peppers, seeded and diced 2 jalapeno peppers, seeded and diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons chili powder 2 tablespoons chili powder
• 1 tablespoon cumin 1 tablespoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 48g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and brown on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, jalapeno peppers, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, tomato paste, chili powder, cumin, and oregano to the pot. Stir well to combine.
4. 4.
   Return the browned beef stew meat to the pot and pour in the beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Mexican Gulyás hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness. Remove the seeds for a milder flavor.
• Fresh cilantro — Use fresh cilantro leaves for garnish to add a burst of freshness to the stew.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of lime juice and a pinch of cinnamon to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the simmering stew until thickened.
• Serve the Mexican Gulyás with warm tortillas or crusty bread to soak up the flavorful broth.

Serving advice

Serve the Mexican Gulyás in deep bowls, allowing the rich broth to surround the tender beef and vegetables. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the diced tomatoes, bell peppers, and jalapeno peppers on top of the stew before serving. This will add a vibrant touch to the presentation.