Molecular Gulyás

Ingredients

While the essence of Gulyás remains intact, our molecular gastronomy adaptation introduces unique presentations and textures. We deconstruct the dish, creating spheres of tender beef, encapsulated flavors, and playful foams. The focus is on enhancing the visual appeal and intensifying the taste sensations, while maintaining the soul of the original Gulyás. 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 onions, finely chopped 2 onions, finely chopped
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, peeled and chopped 2 tomatoes, peeled and chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon sweet paprika 1 tablespoon sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 10g (5g sugars)
• Protein: 55g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the beef cubes and brown them on all sides.
3. 3.
   Stir in the garlic, paprika, caraway seeds, and bay leaf. Cook for another minute.
4. 4.
   Add the diced bell peppers and tomatoes. Cook for a few minutes until they soften.
5. 5.
   Pour in the beef broth and season with salt and pepper.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours until the beef is tender.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in texture and flavor.
• Sweet paprika — Opt for high-quality Hungarian sweet paprika to capture the authentic taste of Gulyás.
• Caraway seeds — Toast the caraway seeds before using them to enhance their aroma and flavor.
• Beef broth — If possible, use homemade beef broth for a richer and more intense taste.
• Tomatoes — To easily peel the tomatoes, make a small cross-shaped incision on the bottom, blanch them in boiling water for a few seconds, then transfer them to an ice bath.

Tips & Tricks

• Experiment with different textures by using molecular gastronomy techniques like spherification or foams.
• Enhance the flavors by adding a touch of smoked paprika or a splash of red wine.
• Serve the Molecular Gulyás in small, individual portions to showcase the artistic presentation.
• Play with garnishes like microgreens, edible flowers, or dehydrated vegetables to add visual interest.
• Consider serving the dish with a side of traditional Hungarian dumplings or crusty bread to complement the modern twist.

Serving advice

Serve the Molecular Gulyás in elegant bowls or on small plates, allowing the vibrant colors and unique textures to take center stage. Encourage your guests to savor each bite slowly, appreciating the intricate flavors and visual artistry of the dish.

Presentation advice

Create a visually striking presentation by arranging the beef spheres, encapsulated flavors, and foams in an artistic and balanced manner. Use contrasting colors and textures to create a visually stimulating experience. Consider incorporating elements of Hungarian culture, such as traditional patterns or colors, into the plating design.