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 portioner
Cuisine: polish
Ingredients: 600 g beef chuck cut into 1-inch cubes; 2 spsk. all-purpose flour; 2 spsk. vegetable oil; 1 stk. yellow onion chopped; 2 fed garlic minced; 2 tsk. sweet paprika; 1 tsk. smoked paprika; 0,5 tsk. caraway seed; 4 kop beef broth; 2 spsk. tomato paste; 1 stk. bay leaf; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 1 stk. red bell pepper cored and chopped; 1 stk. green bell pepper cored and chopped; 2 spsk. sour cream (valgfrit); 1 spsk. fresh parsley chopped (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 2 t. 25 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 503 kcal

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

600 gbeef chuck, cut into 1-inch cubes
2 spsk.all-purpose flour
2 spsk.vegetable oil
1 stk.yellow onion, chopped
2 fedgarlic, minced
2 tsk.sweet paprika
1 tsk.smoked paprika
0,5 tsk.caraway seed
4 kopbeef broth
2 spsk.tomato paste
1 stk.bay leaf
1 tsk.salt
0,5 tsk.black pepper, freshly ground
1 stk.red bell pepper, cored and chopped
1 stk.green bell pepper, cored and chopped

garnish

2 spsk.sour cream(valgfrit)
1 spsk.fresh parsley, chopped(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

1
Pat the beef chuck dry with paper towels and toss it with all-purpose flour, salt, and black pepper until evenly coated.
Ca. 5 min.
2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Ca. 2 min.
3
Working in batches if necessary, brown the beef chuck on all sides, then remove it from the pot and set aside.
Ca. 10 min.
Kokkens note: 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 1 t. 30 min.
Kokkens note: 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.
Ca. 20 min.
9
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ca. 1 min.
10
Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired.
Ca. 2 min.
Kokkens note: Goulash pairs wonderfully with potato pancakes, mashed potatoes, or egg noodles.

Pr. portion

Næringsindhold

52%Score

Kalorier: 502,9kcal
Protein: 34,1g
Kulhydrat: 17,1g
Fedt: 34,5g
Kostfibre: 3,4g
Sukker: 6,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover goulash in an airtight container in the refrigerator.

Genopvarmning

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