Introduction
Prepare to embark on a culinary journey that transforms simple ingredients into an extraordinary meal. This slow-cooked beef goulash is a testament to the magic of patient cooking, where humble ingredients develop into a rich, deeply flavored dish that promises to comfort and delight.
Ingredients
For the Goulash:
- 700 grams (24.7 oz) fresh onions
- 2 tablespoons (30 g) butter
- 1 tablespoon (15 ml) sunflower oil
- 1 kg (2.2 lbs) beef goulash meat
- 2 tablespoons sweet paprika
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon caraway seeds
- 2 bay leaves
- 400 milliliters (13.5 fl oz) meat broth
Detailed Cooking Instructions
- Prepare the Onions: Peel and roughly chop 700 grams of fresh onions. The key is to create uneven, rustic chunks that will melt into the sauce during cooking.
- Caramelize the Onions:
- Heat butter and sunflower oil in a large roasting pan or heavy-bottomed pot.
- Add chopped onions and cook on low heat.
- Stir frequently to prevent burning.
- Cook for approximately 30 minutes until the onions turn a deep golden brown.
- This slow caramelization is crucial for developing rich, sweet flavor.
- Prepare the Meat:
- Wash the beef goulash meat.
- Pat dry thoroughly with paper towels.
- Cut into uniform cubes (about 1-2 inches in size).
- Drying the meat ensures proper browning and better texture.
- Build the Flavor Base:
- Stir sweet paprika and tomato paste into the caramelized onions.
- Sauté briefly to bloom the spices (about 1-2 minutes).
- Deglaze the pan with balsamic vinegar.
- Add meat broth to create a rich liquid base.
- Slow Cooking:
- Add the meat cubes to the pan.
- Incorporate bay leaves and caraway seeds.
- Bring the mixture to a gentle boil.
- Cover and reduce heat to the absolute lowest setting.
- Simmer for 4 hours, allowing the meat to become incredibly tender.
- Final Touch:
- Uncover the goulash for the last 30 minutes.
- Slightly increase the heat to reduce and thicken the sauce.
Nutritional Information
Per Serving (Approximate):
- Calories: 420-480
- Protein: 38g
- Carbohydrates: 15g
- Fat: 25g
- Preparation Time: 30 minutes
- Cooking Time: 4.5 hours
- Total Time: 5 hours
- Servings: 4-6
Cooking Tips and Tricks
- Meat Selection: Choose well-marbled beef cuts like chuck or shoulder for maximum tenderness.
- Low and Slow: The secret to perfect goulash is extremely low, slow cooking.
- Onion Technique: Take your time caramelizing onions – this builds the flavor foundation.
- Spice Intensity: Use high-quality sweet paprika for authentic flavor.
Variations and Substitutions
- Vegetarian Option: Replace beef with mushrooms or plant-based meat alternatives.
- Herb Variations: Experiment with thyme or rosemary instead of caraway.
- Dietary Modifications:
- Use gluten-free broth for gluten-sensitive diets
- Substitute oil for butter for dairy-free version
Frequently Asked Questions
Q1: Can I make this in a slow cooker? A: Yes! Complete steps 1-4 in a pan, then transfer to a slow cooker and cook on low for 6-8 hours.
Q2: What’s the best way to store leftovers? A: Refrigerate in an airtight container for up to 4 days. The flavor improves overnight!
Q3: Can I freeze this goulash? A: Absolutely! It freezes beautifully for up to 3 months.
Q4: What should I serve with goulash? A: Traditional choices include:
- Egg noodles
- Mashed potatoes
- Crusty bread
- Spätzle
Q5: How can I prevent the meat from becoming tough? A: Always cook on the lowest heat possible and ensure the meat is almost submerged in liquid.
Storage and Make-Ahead Tips
- Cool completely before storing
- Store in airtight containers
- Can be prepared up to 2 days in advance
- Reheat gently, adding a splash of broth if needed
- Flavors continue to develop and improve over time
Pro Tip: This goulash is even more delicious the next day, making it perfect for meal prep and advanced cooking!