Peruvian Gulyás

Ingredients

While the original Hungarian Gulyás is typically seasoned with paprika and caraway seeds, our Peruvian version incorporates Peruvian spices such as aji amarillo and cumin. We also add native Peruvian ingredients like potatoes and corn to give it a distinct Andean touch. 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, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons aji amarillo paste 2 teaspoons aji amarillo paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup corn kernels 1 cup corn kernels
• 4 cups beef broth 4 cups beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   Stir in the aji amarillo paste, cumin, and dried oregano. Cook for another minute to release the flavors.
5. 5.
   Add the diced tomatoes, potatoes, and corn kernels to the pot. Stir well to combine.
6. 6.
   Pour in the beef broth and season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
8. 8.
   Serve the Peruvian Gulyás hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this stew.
• Aji Amarillo Paste — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili paste for a similar flavor.
• Potatoes — Use starchy potatoes like Russet or Yukon Gold, as they will break down slightly and thicken the stew.
• Corn — Fresh or frozen corn kernels work well in this recipe. If using canned corn, rinse it thoroughly before adding it to the stew.
• Beef Broth — For a richer flavor, use homemade beef broth or a high-quality store-bought version.

Tips & Tricks

• To enhance the flavors, marinate the beef cubes in a mixture of aji amarillo paste, cumin, and garlic for a few hours before cooking.
• If you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot to thicken the broth.
• Serve the Peruvian Gulyás with a side of white rice or quinoa to make it a complete meal.
• For an extra kick of heat, add a few slices of fresh aji amarillo pepper to the stew while it simmers.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Peruvian Gulyás in deep bowls, allowing the aromatic steam to rise. Garnish each serving with a sprinkle of fresh cilantro for a burst of freshness.

Presentation advice

For an authentic Peruvian touch, serve the Peruvian Gulyás with a side of crispy fried plantains. The vibrant colors of the stew and the golden plantains will create an eye-catching presentation.