Ready to dive into the rich flavors of Bosnia? This goulash is a meaty, savory stew that’s perfect for warming up on a chilly day. Let’s get cooking!
Why This Recipe Works
- It’s packed with tender beef that melts in your mouth, thanks to slow cooking.
- The blend of paprika and other spices gives it an authentic Bosnian flavor.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 4 cups beef broth
- 2 large potatoes, peeled and cubed
- 1 large carrot, sliced
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat the vegetable oil in your large pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown each side for about 3 minutes to develop flavor. Tip: Pat the beef dry before browning for a better sear.
Step 2: Sauté the Aromatics
Lower the heat to medium and add the diced onion to the pot. Cook until translucent, about 5 minutes. Stir in the minced garlic, paprika, and caraway seeds, cooking for another minute until fragrant.
Step 3: Simmer the Goulash
Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, or until the beef is tender. Tip: Skim off any foam that rises to the top for a clearer broth.
Step 4: Add the Vegetables
Stir in the potatoes and carrot. Continue to simmer, uncovered, for another 30 minutes or until the vegetables are tender and the stew has thickened slightly.
Step 5: Season and Serve
Season the goulash with salt and pepper to taste. Serve hot, preferably with a slice of crusty bread to soak up the delicious broth. Tip: Let the goulash rest for 10 minutes before serving to allow the flavors to meld.
Tips and Tricks
For an even richer flavor, consider marinating the beef overnight in a mixture of paprika, garlic, and a splash of vinegar. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Don’t shy away from experimenting with the spice levels; a bit of hot paprika can add a nice kick. Lastly, goulash tastes even better the next day, so feel free to make it ahead.
Recipe Variations
- Swap beef for lamb or pork for a different flavor profile.
- Add bell peppers or tomatoes for a vegetable twist.
- For a thicker stew, mix in a tablespoon of flour during the sautéing step.
- Incorporate mushrooms for an earthy depth.
- Use beer instead of beef broth for a robust flavor.
Frequently Asked Questions
Can I make this recipe in a slow cooker? Absolutely! Follow the steps up to simmering, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add the vegetables in the last 2 hours of cooking.
How can I store leftovers? Store the goulash in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just thaw overnight in the fridge before reheating.
What can I serve with Bosnian goulash? Besides crusty bread, try serving it over noodles or with a side of pickled vegetables for a traditional touch.
Summary
This Bosnian goulash recipe is a comforting, flavorful stew that’s perfect for any day of the week. With tender beef, hearty vegetables, and a rich broth, it’s a meal that’s sure to satisfy.