Russian-style Gulyás

Ingredients

While the original Hungarian Gulyás is known for its paprika-infused broth, this Russian-style adaptation incorporates additional ingredients commonly found in Russian cuisine. The use of sour cream adds a creamy and tangy element to the stew, enhancing its richness. Additionally, the spices are adjusted to include flavors commonly used in Russian cooking. 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 tomato paste 2 tablespoons tomato paste
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced 2 medium 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
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 120ml (1/2 cup) sour cream 120ml (1/2 cup) sour cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• 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.
   Stir in the tomato paste, paprika, caraway seeds, and bay leaf. Cook for 1-2 minutes to release the flavors.
4. 4.
   Return the beef to the pot and add the diced potatoes, sliced carrots, diced red bell pepper, canned diced tomatoes, and beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5-2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the pot. Stir in the sour cream until well combined.
7. 7.
   Serve the Russian-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.
• Paprika — Opt for Hungarian paprika if available, as it adds an authentic flavor to the dish.
• Sour cream — Use full-fat sour cream for a rich and creamy texture in the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Serve the Russian-style Gulyás with crusty bread or steamed rice to soak up the flavorful sauce.

Serving advice

Serve the Russian-style Gulyás in deep bowls, accompanied by a dollop of sour cream and a sprinkle of fresh parsley. Enjoy it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, garnish the stew with a drizzle of sour cream and a sprinkle of paprika. Serve it in rustic bowls or traditional Russian soup bowls for an authentic touch.