Gulassi
recipe

A classic Hungarian stew that enchants with its paprika-rich and flavorful broth. This delicious dish simmers in the oven, allowing the flavors to deepen and the meat to become tender.
Preparation Time: 2 hours 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 800 g beef (e.g., chuck or shank)
- 2 tablespoons oil
- 2 onions
- 3 garlic cloves
- 2 tablespoons paprika
- 1 tablespoon cumin seeds
- Salt to taste
- Black pepper to taste
- 2 bell peppers (e.g., red and yellow)
- 2 bay leaves
- 2 tablespoons tomato paste
- 1.5 liters water or beef broth
Instructions:
1. Bring the meat to room temperature before cooking. Cut the meat into cubes and brown them in batches in a pan with oil. Transfer the browned meat to a pot and season with salt and black pepper.
2. Peel and finely chop the onions and garlic. Add the onions, paprika, and crushed cumin seeds to the remaining meat in the pan, stirring briefly. Pour the ingredients into the pot and rinse the pan with water. Add the broth to the pot along with the remaining water.
3. Halve the bell peppers, remove the seeds and stems, and chop them into small pieces. Add the bell peppers to the pot along with the bay leaves and tomato paste.
4. Place the goulash pot in a preheated oven at 175°C (350°F) and let it simmer for about 2 hours.
Nutritional Information (per serving, estimate):
- Energy: 450 kcal
- Protein: 40 g
- Carbohydrates: 10 g
- Fat: 25 g
- Fiber: 2 g

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