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

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.

O rețetă originală de Forkin

Durată totală: 2 ore 25 min.
Porții: 4
Dificultate: Medie
Per porție: 503 kcal

Informații despre alergeni: poate conține gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

600 gbeef chuck, cut into 1-inch cubes
2 lingurăall-purpose flour
2 lingurăvegetable oil
1 buc.yellow onion, chopped
2 cățelgarlic, minced
2 lingurițăsweet paprika
1 lingurițăsmoked paprika
0,5 lingurițăcaraway seed
4 canăbeef broth
2 lingurătomato paste
1 buc.bay leaf
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground
1 buc.red bell pepper, cored and chopped
1 buc.green bell pepper, cored and chopped

garnish

2 lingurăsour cream(opțional)
1 lingurăfresh parsley, chopped(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

52%Scor

Calorii: 502,9kcal
Proteine: 34,1g
Carbohidrați: 17,1g
Grăsimi: 34,5g
Fibre: 3,4g
Zahăr: 6,9g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover goulash in an airtight container in the refrigerator.

Reîncălzire

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