Traditional Polish Goulash (Gulasz)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Pat the beef chuck dry with paper towels and toss it with all-purpose flour, salt, and black pepper until evenly coated.

   Ongeveer 5 min

2. 2

   Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

   Ongeveer 2 min

3. 3

   Working in batches if necessary, brown the beef chuck on all sides, then remove it from the pot and set aside.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pot; browning in batches ensures a good sear and prevents steaming.

4. 4

   Add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pot as the onion cooks.

5. 5

   Stir in the garlic, sweet paprika, smoked paprika, and caraway seed, cooking for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic or paprika, as this can make them bitter.

6. 6

   Return the beef chuck to the pot, then stir in the beef broth, tomato paste, and bay leaf.

   Ongeveer 2 min

7. 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.

   Ongeveer 1 uur 30 min

   Tip van de kok: Check occasionally to ensure there's enough liquid; add a little more broth or water if it's drying out.

8. 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.

   Ongeveer 20 min

9. 9

   Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.

   Ongeveer 1 min

10. 10

    Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired.

    Ongeveer 2 min

    Tip van de kok: Goulash pairs wonderfully with potato pancakes, mashed potatoes, or egg noodles.