Beef Gulyas

Beef Gulyas Recipe from Hungary with Bacon and Paprika

Region / culture: Hungary | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Beef Gulyas is a hearty and comforting dish that has its roots deeply embedded in the culinary traditions of Central Europe. This recipe brings together tender beef, rich spices, and a variety of vegetables, all simmered to perfection. It's a dish that warms the soul and brings a taste of tradition to your dinner table. Whether you're familiar with Gulyas or trying it for the first time, this recipe is designed to guide you through creating a delicious and authentic experience.

History

The history of Beef Gulyas dates back several centuries in Hungary, where it originated as a dish prepared by cattle herders and stockmen. The name "gulyás" itself means "herdsman" in Hungarian. Initially, it was a simple stew made from meat, onions, and water, cooked over an open fire in a kettle. Over time, as paprika became a staple spice in Hungarian cuisine, it found its way into the Gulyas, transforming it into the rich and flavorful dish known today. This recipe has evolved but aims to stay true to its roots, celebrating its rich history with every bite.

Ingredients

3 slices of bacon, diced
1.5 lb (680 g) beef chuck, cut into 1 inch cubes
2 cups chopped onions
1 x 14.5- to 16 oz (454 g) can of tomatoes, drained; reserve juice
1 cup beef broth, divided
0.5 cup dry red wine
1 tbsp paprika
salt and ground black pepper to taste
1 bay leaf
1 to 2 whole cloves
1 cup sliced carrots
2 tbsp cornstarch
3 cups hot cooked rice

How to prepare

Cook the bacon until it becomes transparent.
Stir in the meat and onions; cook until they turn brown.
Add tomato juice, 0.75 cup of broth, wine, paprika, salt, pepper, bay leaf, and cloves.
Cover and simmer for 1 hour or until the meat is almost tender.
Stir in the carrots and cook for an additional 30 minutes.
Add the cornstarch that has been blended with the remaining 0.25 cup of broth.
Cook for 2 to 3 minutes.
Remove the bay leaf and cloves.
Stir in the tomatoes.
Serve with fluffy rice.

Variations

For a spicier version, add a diced chili pepper or a teaspoon of hot paprika.
Substitute beef with lamb or pork for a different flavor profile.
Add other vegetables like potatoes, bell peppers, or mushrooms for added nutrition and taste.

Cooking Tips & Tricks

To ensure your Beef Gulyas turns out perfectly, consider these tips and tricks:

- Brown the beef in batches to avoid overcrowding the pan, which ensures a good sear and adds depth of flavor.

- Use authentic Hungarian paprika if possible, as it provides a distinctive taste that defines the dish.

- Allow the stew to simmer gently; rushing the cooking process can toughen the meat instead of tenderizing it.

- Taste and adjust the seasoning as you go, keeping in mind that the flavors will concentrate as the stew cooks down.

Serving Suggestions

Beef Gulyas is traditionally served with fluffy rice, but it can also be enjoyed with crusty bread, mashed potatoes, or egg noodles. For a lighter option, pair it with a simple green salad dressed with vinaigrette.

Cooking Techniques

Slow simmering is key to developing the flavors and tenderizing the beef in this Gulyas recipe. Using a heavy-bottomed pot or Dutch oven can help maintain a consistent temperature and prevent burning.

Ingredient Substitutions

If you don't have dry red wine, you can substitute it with beef broth or a tablespoon of red wine vinegar for acidity.

- Sweet paprika can be used instead of regular paprika, adjusting the amount to taste.

- In place of bacon, smoked sausage can be added for a similar smoky flavor.

Make Ahead Tips

Beef Gulyas tastes even better the next day, as the flavors have more time to meld. You can prepare this dish a day in advance and reheat it gently before serving. Just be sure to add a little extra broth or water if it thickens too much upon reheating.

Presentation Ideas

Serve the Gulyas in a deep dish or bowl, garnished with a dollop of sour cream and a sprinkle of fresh parsley. A side of pickled vegetables, such as cucumbers or beets, can add color and a refreshing contrast to the rich stew.

Pairing Recommendations

A full-bodied red wine, such as a Cabernet Sauvignon or a Hungarian Egri Bikavér, pairs beautifully with the robust flavors of Beef Gulyas. For a non-alcoholic option, a sparkling mineral water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store leftover Gulyas in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over medium heat, stirring occasionally, until heated through. Add a little water or broth if necessary to adjust the consistency.

Nutrition Information

Calories per serving

A serving of Beef Gulyas, including the rice, contains approximately 500 calories. This makes it a hearty meal option that can fit into a balanced diet, especially on days when you need more energy.

Carbohydrates

This Beef Gulyas recipe, when served with rice, provides a balanced amount of carbohydrates. The rice serves as the primary source of carbs, with a serving of this dish containing approximately 45 grams of carbohydrates. Carbohydrates are essential for energy, so this dish can be a good part of a balanced diet, especially on active days.

Fats

The fats in this recipe come from several sources, including the beef chuck, bacon, and to a lesser extent, the broth. In total, a serving of Beef Gulyas contains about 20 grams of fat. While this dish contains a moderate amount of fat, it's important to balance it with leaner meals throughout the day.

Proteins

Beef Gulyas is rich in proteins, thanks to the beef chuck and bacon. A single serving provides approximately 35 grams of protein, making it an excellent option for muscle repair and growth. Protein is also vital for various bodily functions, including hormone production and immune response.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, particularly from the carrots and tomatoes. It provides vitamin A, essential for eye health, and vitamin C, which supports the immune system. Additionally, the beef and bacon contribute iron and zinc, crucial for oxygen transport and immune function, respectively.

Alergens

This recipe contains potential allergens, including gluten (in the broth, depending on the brand) and sulfites (in red wine). Always check the labels of your ingredients if you have specific food allergies.

Summary

Overall, Beef Gulyas is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty meal that can be part of a balanced diet, offering both flavor and nourishment.

Summary

Beef Gulyas is a traditional dish that offers a comforting and flavorful dining experience. With its rich history, nutritional benefits, and versatile serving options, it's a recipe that can bring warmth and tradition to any table. Whether you stick to the classic preparation or experiment with variations, this Gulyas is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a cold winter day, and I was flipping through an old cookbook that my dear friend Agnes had given me. As I turned the pages, a picture of a steaming bowl of beef gulyas caught my eye. The rich, hearty stew looked absolutely delicious, and I could almost smell the warm spices and tender chunks of beef through the pages.

I had never heard of beef gulyas before, but as I read through the ingredients and instructions, I knew that this was a recipe I had to make. The combination of paprika, onions, and garlic seemed like a match made in heaven, and I could just imagine how comforting and satisfying this dish would be on a chilly evening.

I decided to make the beef gulyas for dinner that night. I gathered all the ingredients I needed – a pound of beef, onions, garlic, paprika, tomatoes, and potatoes – and set to work in the kitchen. As I browned the beef in a hot skillet, the aroma of sizzling meat filled the air, making my mouth water in anticipation.

Next, I added the onions and garlic, watching as they softened and caramelized, releasing their sweet and savory flavors. Then came the star of the show – the paprika. I sprinkled a generous amount of the bright red spice over the meat and vegetables, stirring it in until everything was coated in a vibrant, fragrant paste.

As I added the diced tomatoes and broth to the pot, the stew began to simmer and bubble, filling the kitchen with a tantalizing scent that made my stomach growl with hunger. I let the gulyas cook low and slow, allowing the flavors to meld together and the beef to become tender and melt-in-your-mouth delicious.

Finally, I added the diced potatoes to the pot, letting them cook until they were soft and creamy, soaking up all the delicious juices and spices. I ladled the steaming stew into bowls, garnishing each with a dollop of sour cream and a sprinkle of fresh parsley.

As I took my first bite of the beef gulyas, I was transported to a cozy kitchen in Hungary, surrounded by the love and warmth of family and friends. The flavors were bold and robust, with a perfect balance of sweet, spicy, and savory notes that danced on my tongue with each mouthful.

I savored every bite of the beef gulyas, feeling grateful for the recipe that had brought such comfort and joy into my life. I knew that this dish would become a staple in my kitchen, a recipe that I would pass down to future generations, just as Agnes had passed it down to me.

And so, with a full belly and a happy heart, I closed the cookbook and whispered a silent thank you to the culinary gods for blessing me with the gift of beef gulyas. From that day on, it became a beloved tradition in our family, a dish that was always met with smiles and satisfied bellies whenever I served it.

As I sit here now, reminiscing about that first taste of beef gulyas, I can't help but smile. The recipe may have come from a book, but the memories and love that it has brought into my life are truly priceless. And for that, I will always be grateful.