Main Course

Traditional Polish Goulash (Gulasz)

Name: Traditional Polish Goulash (Gulasz)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 racions
Cuisine: polish
Ingredients: 600 g beef chuck cut into 1-inch cubes; 2 cs all-purpose flour; 2 cs vegetable oil; 1 u yellow onion chopped; 2 gra garlic minced; 2 ct sweet paprika; 1 ct smoked paprika; 0,5 ct caraway seed; 4 tassa beef broth; 2 cs tomato paste; 1 u bay leaf; 1 ct salt; 0,5 ct black pepper freshly ground; 1 u red bell pepper cored and chopped; 1 u green bell pepper cored and chopped; 2 cs sour cream (opcional); 1 cs fresh parsley chopped (opcional)

This hearty and flavorful Polish goulash features tender pieces of beef simmered in a rich, paprika-spiced sauce with vegetables. It's a comforting one-pot meal perfect for a cold evening, often served with potatoes or noodles.

Una recepta original de Forkin

Temps total: 2 h 25 min
Racions: 4
Dificultat: Mitjana
Per ració: 503 kcal

Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

600 gbeef chuck, cut into 1-inch cubes
2 csall-purpose flour
2 csvegetable oil
1 uyellow onion, chopped
2 gragarlic, minced
2 ctsweet paprika
1 ctsmoked paprika
0,5 ctcaraway seed
4 tassabeef broth
2 cstomato paste
1 ubay leaf
1 ctsalt
0,5 ctblack pepper, freshly ground
1 ured bell pepper, cored and chopped
1 ugreen bell pepper, cored and chopped

garnish

2 cssour cream(opcional)
1 csfresh parsley, chopped(opcional)

Estris

dutch oven · cutting board · knife · large heavy-bottomed pot

Elaboració

Pas a pas

1
Pat the beef chuck dry with paper towels and toss it with all-purpose flour, salt, and black pepper until evenly coated.
Uns 5 min
2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Uns 2 min
3
Working in batches if necessary, brown the beef chuck on all sides, then remove it from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; browning in batches ensures a good sear and prevents steaming.
4
Add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
Nota de cuina: Scrape up any browned bits from the bottom of the pot as the onion cooks.
5
Stir in the garlic, sweet paprika, smoked paprika, and caraway seed, cooking for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic or paprika, as this can make them bitter.
6
Return the beef chuck to the pot, then stir in the beef broth, tomato paste, and bay leaf.
Uns 2 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
Uns 1 h 30 min
Nota de cuina: Check occasionally to ensure there's enough liquid; add a little more broth or water if it's drying out.
8
Add the red bell pepper and green bell pepper to the pot and continue to simmer, covered, for another 20 minutes, or until the peppers are tender-crisp.
Uns 20 min
9
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Uns 1 min
10
Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired.
Uns 2 min
Nota de cuina: Goulash pairs wonderfully with potato pancakes, mashed potatoes, or egg noodles.

Per ració

Nutrició

52%Puntuació

Calories: 502,9kcal
Proteïnes: 34,1g
Hidrats de carboni: 17,1g
Greixos: 34,5g
Fibra: 3,4g
Sucre: 6,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover goulash in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, or in the microwave until warmed through.