Gordon's Bold Hungarian Goulash

$To make Gordon Ramsay’s Hungarian goulash, gather these key ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 2 tablespoons vegetable oil - 2 large onions, thinly sliced - 4 cloves garlic, minced - 2 tablespoons sweet paprika - 1 tablespoon smoked paprika - 1 teaspoon caraway seeds - 2 bell peppers (one red, one green), diced - 2 medium carrots, sliced - 4 medium potatoes, diced - 5 cups beef broth - 1 can (14 oz) diced tomatoes - Salt and pepper to taste - Fresh parsley for garnish These ingredients create a rich, hearty dish full of flavor. You will need a few tools for this recipe: - Large pot or Dutch oven - Cutting board - Sharp knife - Wooden spoon or spatula - Measuring spoons - Ladle These items will help you cook and serve the goulash with ease. Choose fresh and high-quality ingredients for the best goulash: - Select beef chuck with good marbling for better flavor. - Look for bright, firm vegetables without bruises. - Choose fresh spices; check the expiration date for paprika and caraway seeds. Quality ingredients make a big difference in taste and texture. {{ingredient_image_1}} To make Gordon Ramsay's goulash, you need to follow some key steps. Start by gathering your ingredients. You need beef, onions, garlic, and spices. 1. First, heat vegetable oil in a large pot over medium-high heat. 2. Next, add the beef cubes. Sear them until they turn brown on all sides. 3. Remove the beef and set it aside. This step is crucial for flavor. Searing beef adds a tasty crust. It locks in the juices and boosts the flavor. If you skip this, your goulash may taste bland. Always take your time when searing. - Use a hot pot to get a good sear. - Don’t overcrowd the pot. Cook in batches if needed. This step sets the stage for a rich, flavorful dish. Now, let’s combine everything. In the same pot, add your onions. Cook them until soft and clear. This takes about 5 to 7 minutes. After the onions are ready, add minced garlic, sweet paprika, smoked paprika, and caraway seeds. Stir for 1 to 2 minutes until the spices release their aroma. Then, return the beef to the pot. Add diced bell peppers, sliced carrots, diced potatoes, beef broth, and diced tomatoes. Mix it all well. Season with salt and pepper. Bring the mix to a boil, then lower the heat and cover. Let it simmer for 1.5 to 2 hours. Stir occasionally. This helps the flavors blend together. Taste it before serving. Adjust the salt and pepper if needed. Enjoy your hearty Hungarian goulash! To cook beef well, start with quality meat. Use beef chuck for its rich flavor. Cut it into 1-inch cubes for even cooking. Sear the beef in batches. This helps to brown it well. Browning adds depth to the dish. Make sure your pot is hot before adding the beef. This keeps the meat juicy and tender. After searing, don’t rush to add other ingredients. Let the beef rest briefly. This step helps keep the juices locked inside. Spices and herbs make goulash special. Use both sweet and smoked paprika for a complex taste. Sweet paprika gives a nice sweetness, while smoked paprika adds depth. Don’t forget caraway seeds; they offer a unique flavor. Fresh parsley adds brightness at the end. Make sure to taste your dish as it cooks. This way, you can adjust spices to your liking. Adding too much salt early can overpower the dish. It's better to season gradually. One common mistake is skipping the browning step. This step is key for flavor. Another mistake is not simmering long enough. Goulash needs time to develop its rich taste. If you rush it, the beef may turn tough. Avoid adding too much liquid at once. Start with just enough broth to cover the ingredients. You can always add more later if needed. Lastly, don’t forget to taste! Adjust seasoning before serving for the best result. Pro Tips Choose the Right Cut of Beef: For the best flavor and tenderness, opt for beef chuck, which becomes melt-in-your-mouth tender during the long cooking process. Don’t Rush the Searing: Take your time to sear the beef properly; this step is crucial for developing a rich, deep flavor in your goulash. Adjust the Spice Levels: If you prefer a spicier goulash, consider adding a pinch of cayenne pepper or a diced jalapeño along with the other vegetables. Let It Rest: After cooking, let the goulash sit for about 10 minutes before serving. This allows the flavors to meld and improves the overall taste. {{image_2}} You can use different meats for goulash. Pork or lamb works well. Chicken is lighter but adds a different taste. Each meat brings its own flavor to the dish. Adjust cooking times based on the meat you choose. For example, chicken cooks faster than beef. Goulash can be made without meat, too. Use hearty vegetables like mushrooms and eggplant. Add beans for protein and texture. Replace beef broth with vegetable broth for a vegan option. Use spices like smoked paprika to keep the flavor bold. This way, everyone can enjoy goulash! Leftover goulash can be just as tasty. Try it over rice or pasta for a new meal. You can also make goulash-stuffed peppers. Just hollow out bell peppers and fill them with goulash. Bake until the peppers are soft. Another fun idea is to turn goulash into a savory pie. Use a pie crust and bake until golden. These options make leftovers exciting and delicious! To keep your goulash fresh, store it in airtight containers. Let it cool down before sealing. This helps prevent moisture build-up. Always label your containers with the date. This way, you know how long it's been stored. Freezing goulash is easy and a great way to save leftovers. Pour the cooled goulash into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stove over low heat. Stir often to warm it evenly. Goulash lasts up to three days in the fridge. If frozen, it can last up to three months. Just remember, the sooner you eat it, the better it will taste. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out. Hungarian goulash comes from Hungary. It started as a simple meal for shepherds. They used beef, onions, and spices. Over time, it grew into a hearty stew. Today, it is popular in many countries. The dish showcases paprika, a key spice in Hungarian cooking. Yes, you can make goulash in a slow cooker! It’s easy and great for busy days. Start by searing the beef in a pan. This step adds flavor. After that, place the beef and other ingredients in the slow cooker. Cook on low for 6-8 hours. The beef will become tender and full of flavor. Hungarian goulash pairs well with many sides. Here are a few ideas: - Hearty bread for dipping - Egg noodles for a filling option - Rice for a lighter side - A fresh salad for a crisp contrast You can also add a dollop of sour cream on top. Fresh parsley adds a nice color and taste too! You learned about the key ingredients for Gordon Ramsay’s Hungarian goulash. You now know how to choose quality ingredients and use the right tools. The cooking steps help you get tender beef and great flavor. I shared tips to avoid common mistakes and offered tasty variations. You can even store goulash properly to enjoy later. Cooking this dish is fun and rewarding. With practice, you’ll create a meal your friends and family will love. Enjoy your cooking journey and make goulash your own!$

Gordon's Bold Hungarian Goulash

A hearty and flavorful Hungarian stew made with beef, vegetables, and spices.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine Hungarian

Servings 6

Calories 400 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons sweet paprika
1 tablespoon smoked paprika
1 teaspoon caraway seeds
2 bell peppers diced (one red, one green)
2 medium carrots, sliced
4 medium potatoes, diced
5 cups beef broth
1 can (14 oz) diced tomatoes
to taste salt and pepper
for garnish fresh parsley

Instructions

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and sear until browned on all sides. Remove the beef and set it aside on a plate.
In the same pot, add the sliced onions and cook for about 5-7 minutes until they are soft and translucent.
Stir in the minced garlic, sweet paprika, smoked paprika, and caraway seeds. Cook for an additional 1-2 minutes until fragrant.
Return the browned beef to the pot. Add the diced bell peppers, sliced carrots, diced potatoes, beef broth, and diced tomatoes. Stir well to combine all the ingredients.
Season with salt and pepper to taste, then bring the mixture to a boil. Once boiling, reduce to a low simmer, cover the pot, and cook for about 1.5 to 2 hours or until the beef is tender and the flavors meld together. Stir occasionally.
Check the seasoning before serving. Adjust salt and pepper as needed.
Ladle the goulash into bowls and garnish with fresh parsley.

Notes

Serve with a dollop of sour cream and hearty bread for dipping.

Keyword beef stew, goulash, Hungarian cuisine