Main Course

Gulasz

Name: Gulasz
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: polish
Ingredients: 900 g beef chuck cut into 1-inch cubes; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp all-purpose flour; 2 tbsp vegetable oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 2 tbsp sweet paprika; 0.5 tsp hot paprika (optional); 0.5 tsp caraway seed; 2 tbsp tomato paste; 4 cup beef broth; 2 pcs bay leaf; 225 g cremini mushroom sliced; 1 pcs red bell pepper chopped; 1 pcs green bell pepper chopped

This hearty Polish goulash features tender pieces of beef simmered in a rich, paprika-spiced sauce with onions, mushrooms, and bell peppers. It's a comforting and flavorful dish, perfect for a satisfying meal. Serve it over noodles, potatoes, or with fresh bread.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 688 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 1-inch cubes
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspall-purpose flour
2 tbspvegetable oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
2 tbspsweet paprika
0.5 tsphot paprika(optional)
0.5 tspcaraway seed
2 tbsptomato paste
4 cupbeef broth
2 pcsbay leaf
225 gcremini mushroom, sliced
1 pcsred bell pepper, chopped
1 pcsgreen bell pepper, chopped

Equipment

dutch oven · cutting board · knife

The method

Step by step

1
Pat the beef cubes dry with paper towels, then season them generously with salt and black pepper.
About 2 min
2
Dredge the seasoned beef in all-purpose flour, shaking off any excess.
About 3 min
Cook’s note: Coating the beef in flour helps to create a thicker sauce and a nice crust.
3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
4
Working in batches if necessary, brown the floured beef on all sides until a nice crust forms.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will steam the meat instead of browning it.
5
Remove the browned beef from the pot and set aside.
About 1 min
6
Add the chopped yellow onion to the same pot and cook until softened and translucent, about 5-7 minutes.
About 6 min
7
Stir in the minced garlic, sweet paprika, hot paprika (if using), and caraway seeds, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices, as this can make them bitter.
8
Add the tomato paste to the pot and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste helps to deepen its flavor.
9
Return the browned beef to the pot, then pour in the beef broth and add the bay leaves.
About 1 min
10
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
About 1 hr
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
11
Add the sliced cremini mushrooms, chopped red bell pepper, and chopped green bell pepper to the pot.
About 2 min
12
Continue to simmer, covered, for another 45 minutes, or until the beef is very tender and the vegetables are cooked through.
About 45 min
Cook’s note: The goulash should be thick and rich; if it's too thin, simmer uncovered for the last 15-20 minutes.
13
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
14
Remove the bay leaves before serving.

Per serving

Nutrition

53%Score

Calories: 688.2kcal
Protein: 50.7g
Carbs: 22.8g
Fat: 46.1g
Fibre: 5g
Sugar: 8.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover goulash in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through.