Ingredients and Weight:
- Beef Stew Meat: 1 pound (454g)
- Onions: 2 large, chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, chopped
- Tomatoes: 1 can (200g), diced
- Beef broth: 2 cups
- Garlic: 3 cloves, minced
- Hungarian paprika: 2 tablespoons
- Salt and pepper: to taste
- Vegetable oil: for cooking
Preparation Time: 45 minutes
Cooking Time: 2 hours
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (177°C).
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef stew meat and brown it on all sides. Remove the beef and set it aside.
- Add the chopped onions, carrots, celery, and garlic to the pot and cook until the onions are soft.
- Return the beef to the pot, add the tomatoes and beef broth. Season with paprika, salt, and pepper.
- Cover and cook in the preheated oven for 2 hours, or until the meat is tender and the sauce is rich.
- Serve with your choice of side dish and enjoy!
Nutritional Information: (Per serving)
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Fiber: 4g
(Note: Nutritional information may vary depending on specific ingredients used.)
Dish Characteristics:
- This classic goulash is a hearty dish that's perfect for colder weather.
- The combination of beef, vegetables, and tomato-based sauce creates a flavorful and satisfying meal.
- The dish is easily adaptable to different tastes by adjusting the seasoning or adding other ingredients like potatoes or mushrooms.
User Comments:
- "This goulash was amazing! The flavor was spot on, and the meat was so tender."
- "I love how hearty and flavorful this dish is. It's a great winter meal."
- "This is a great recipe for those who enjoy slow-cooked dishes with rich flavors."
Special Precautions and Tips:
- Use a high-quality beef stew meat for best results.
- Adjust the seasoning to taste, adding more paprika for a stronger Hungarian flavor.
- If you prefer a thicker sauce, you can mix cornstarch with a little water and add it to the goulash while it's cooking.
