Beef goulash is a dish with a rich history and deep cultural significance. Its origins can be traced back to Hungary, where it has been a staple in their cuisine for centuries. Goulash, known as “gulyás” in Hungarian, was originally a dish prepared by Hungarian herdsmen known as “gulyások” who roamed the countryside tending to their livestock.
Ingredients
- 500g beef
- 1 carrot
- 1 potato
- 2 green onion
- 5 garlic cloves
- 1 ginger
- 5g star anise
- 5g cinnamon
- 10g dried paprika
- 5g geranium leaves
- 2 spoon of cooking wine
- 1 spoon of soy sauce
- 1 spoon of soy bean paste
Directions
step 1
Start by gathering and preparing all the ingredients as mentioned. This includes chopping the carrots, potatoes, ginger and mincing the garlic. Then chop the beef to cubes one inch by one inch. Clean the beef with a bowl of water. It's essential to have everything ready before you begin cooking.
step 2
Place the beef in a stew pot with ginger, green onions and 2 spoon of cooking wine. Add cold water to the pot and fully cover the beef. let it boil for 5 minutes. This blanching step removes the blood and other impurities from the muscles and bones thus achieving a less cloudy broth.
step 3
Scoop the beef out of the hot water with the slotted spoon. Drain the water from the beef and set it aside.
step 4
Next, heat a new pan or dutch stove with vegetable oil and wait till the oil getting hot. Sauté the minced garlic until it is fragrant. Then add the beef and brown the beef on all sides until it develops a light golden crust. Followed by adding the dried paprika, cinnammon, geranium leaves, cinnamon, ginger, 1 spoon of sugar and 1 spoon of soy sauce. Stir well to coat the meat with the spices.
step 5
When the meat is evenly coated with the spice and sauce, Pour in water or the beef broth, ensuring that it covers the meat and spices completely. Heat it to the full boiling with high heat temperature.
step 6
Now it's time to add the diced carrots, potatoes to the pot. Simmer for 15 minutes or more until the vegetables start to soften. Bring the goulash to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 1 - 2 hours, or until the beef is fork-tender.
step 7
When the beef gets tender, turn off the heat. Add the green onions on the top for garnish.
step 8
Remove the spices from the goulash before serving. Traditionally, goulash is served over egg noodles, but you can also enjoy it with rice or crusty bread.
Pro Tips
- Choose the Right Cut of Beef: Opt for cuts of beef that are well-suited for slow cooking, such as chuck, brisket, or stewing beef. These cuts become tender and flavorful when cooked low and slow, resulting in a melt-in-your-mouth goulash.
- Simmer Slowly: Don’t rush the cooking process. Allow the goulash to simmer slowly over low heat for several hours. This will give the flavors time to develop and the meat time to become tender.
- Browning Step：Browning the beef before simmering is essential as it adds depth of flavor and texture to the goulash. Skipping this step can result in a less flavorful dish.
Serving Suggestions
- Egg Noodles: The classic way to serve beef goulash is over egg noodles. The soft and buttery noodles provide a perfect base for the rich and flavorful sauce.
- Rice: For a different twist, serve the goulash over fluffy white rice. The rice will soak up the sauce and add a subtle sweetness to each bite.
- Crusty Bread: If you prefer a heartier option, pair the goulash with some crusty bread. Use the bread to soak up the sauce and enjoy the combination of textures and flavors.
- Mashed Potatoes: For a truly comforting meal, serve the goulash with creamy mashed potatoes. The creamy potatoes will complement the savory flavors of the goulash and create a satisfying combination.
- Pickles and Sauerkraut: Traditional Hungarian goulash is often served with pickles and sauerkraut on the side. These tangy accompaniments provide a refreshing contrast to the rich goulash flavors.
Variations and Additions
- Goulash with Root Vegetables: Add root vegetables such as potatoes, parsnips, or turnips to the goulash. These vegetables will absorb the flavors of the sauce and add a hearty texture to the dish.
- Beer or Wine Goulash: For an extra depth of flavor, replace some of the beef broth with beer or red wine. The alcohol will add complexity and richness to the goulash.
Storing and Preserving
Beef goulash freezes well and can be stored in airtight containers for up to 3 weeks.
Top Questions
What cut of beef should I use for goulash? The answer is quite simple – you want a tough cut of meat that will become tender and flavorful when cooked low and slow. Cuts like chuck roast or stewing beef are perfect for this dish. Their marbling and connective tissues break down during the long cooking process, resulting in succulent pieces of beef that practically melt in your mouth.
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