Easy beef goulash: step-by-step guide to a comforting feast
What To Know
- Opt for a chuck roast or beef shoulder that is well-marbled, as the fat will render and add richness to the stew.
- Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is tender and the sauce has thickened.
- If you don’t have time to marinate the beef, you can still make a delicious goulash by braising the beef in the sauce for a longer period of time.
Indulge in the aromatic and hearty flavors of beef goulash, a culinary masterpiece that has tantalized taste buds for centuries. Whether you’re a seasoned chef or a novice home cook, this comprehensive guide will empower you to create an exceptional dish that will impress your family and friends.
Choosing the Perfect Beef
The foundation of a great goulash lies in selecting high-quality beef. Opt for a chuck roast or beef shoulder that is well-marbled, as the fat will render and add richness to the stew. Trim away any excess fat and cut the beef into 1-inch cubes.
Marinating the Beef
To enhance the flavor and tenderize the beef, marinate it for at least 4 hours or overnight. Combine the beef cubes with a mixture of red wine, paprika, garlic, onion, and thyme. Cover the bowl and refrigerate, allowing the flavors to penetrate the meat.
Browning the Beef and Vegetables
Heat a large Dutch oven over medium heat and add some cooking oil. Brown the beef cubes in batches until they are evenly browned on all sides. Remove the beef and set aside.
In the same Dutch oven, sauté diced onions, carrots, and celery until softened. Add minced garlic and cook for an additional minute to release its aroma.
Deglazing the Pan
Once the vegetables are cooked, deglaze the pan with red wine. Bring to a boil and cook until the wine has reduced by half. This step will add depth and complexity to the sauce.
Adding the Beef Back
Return the browned beef to the Dutch oven and stir in tomato paste. Cook for a few minutes to caramelize the paste and enhance its flavor.
Simmering the Goulash
Add beef broth or stock to the Dutch oven, along with bay leaves and additional spices such as cumin, coriander, and oregano. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until the beef is tender and the sauce has thickened.
Finishing Touches
Stir in sour cream or yogurt and cook for an additional 15 minutes. This will add creaminess and balance the acidity of the tomatoes. Season with salt and pepper to taste.
Serving the Goulash
Ladle the goulash into bowls and garnish with fresh parsley. Serve hot with crusty bread or mashed potatoes to soak up the flavorful sauce.
Additional Tips
- For a richer flavor, use dark red wine in the marinade and deglazing step.
- Add a splash of Worcestershire sauce to enhance the umami flavor.
- If you don’t have time to marinate the beef, you can still make a delicious goulash by braising the beef in the sauce for a longer period of time.
- Leftover goulash can be refrigerated for up to 3 days or frozen for up to 3 months.
Frequently Asked Questions
Q: What is the best way to thicken the goulash sauce?
A: You can thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water) or by reducing the sauce over low heat.
Q: Can I use other types of meat in my goulash?
A: Yes, you can use other cuts of beef, such as brisket or short ribs. You can also use pork, lamb, or venison.
Q: What are some good side dishes to serve with goulash?
A: Traditional side dishes for goulash include spaetzle, mashed potatoes, or crusty bread.
