Goulash Style Beef with Mashed Potatoes


Goulash Beef

Although paprika is mostly known as Hungarian, truth is that its homeland is south America. In several vessels that were found in Incas tombs dated thousand years ago there were pictured capsicum plants. Incas also buried their dead as mummies with capsicum plants with them.

Some historians believe that a doctor traveling with Christopher Columbus brought the capsicum seeds to Spain in 1493. Spain was the first European country in which the plant of capsicum was cultivated in large extend. From there it traveled to Britain and southern France and Greek merchants brought it to the rest of the Mediterranean countries and the black sea.

Goulash Beef

In Hungary, capsicum became known during the 16th century and perhaps were the Turks who introduced it to the country. In Hungary, paprika has a deep red color and a sweet, aromatic flavor. Hungarian paprika is considered to be of high quality and in most Hungarian tables one will find salt and hot paprika instead of common pepper. Hungarian agricultural schools preserve paprika seeds like treasure and have dedicated double the land for its cultivation than for any other plant. Because of the land and the climate, Hungary has become one of the leading paprika producers around the world. Kalocsa and Szeged in southern Hungary are the places were the heart of paprika cultivation beats. These prefectures have the highest percentage of sunlight during the year and paprika plants need the sun in order to mature and gain their sweetness.

Goulash Beef

In Greece paprika is mainly used as a condiment in souvlaki. Along with tzatziki, onion and tomato, souvlaki vendors add paprika as well to enhance the flavor. This past Sunday was gloomy and humid here and I felt like doing something hearty and comfort. I decided to make a goulash stew. Originally goulash is a soup that is made with lard, beef and a lot of paprika. Nevertheless, a stew version has been circulating with almost same ingredients but less soupy. I thought that it was the perfect timing to make it along with delicious homemade mashed potatoes. All of us enjoyed it, especially me since it is not only tasty but super easy as well.

Goulash Beef

 

5.0 from 1 reviews
Goulash Style Beef with Mashed Potatoes
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Hungarian
Ingredients/ Συστατικά
For the Goulash
  • 1,3 kilo / 3 lb beef cut in cubes
  • 4 onions, sliced
  • 1 garlic clove, minced
  • 1 yellow pepper, sliced
  • 1, orange pepper, sliced
  • 1 green pepper, sliced
  • 3 tbsp sweet paprika,
  • 1 tsp caraway seeds
  • 3 carrots, sliced
  • 2 cups dry red wine
  • 1 tbsp double concentrated tomato paste
  • 3 bay leaves
  • Salt, pepper
  • 1 tbsp red wine vinegar
  • Olive oil for sautéing
Instructions/ Εκτέλεση
For the Goulash
  1. In a pan pour couple of tbsp. of olive oil and sauté the beef pieces in medium/high heat.
  2. Remove and set aside.
  3. In the same pan sauté the onions and peppers until they start to soften.
  4. A minute before you remove them add the garlic and carrots and continue to sauté for a minute.
  5. Remove and set aside.
  6. Take your pressure cooker or if you have plenty of time your slow cooker.
  7. Place the beef and the onions and peppers.
  8. Add the paprika, caraway seeds, salt, pepper, tomato paste, wine, vinegar and bay leaves.
  9. If you are using pressure cooker bring to boil, close the lid and follow the manufacturer’s instructions.
  10. From the moment you reduce temperature to low it takes about 1 ½ hour to cook the beef.
  11. In the slow cooker, program it on high for 6 to 7 hours and let it cook.
  12. When it’s done if the sauce is a bit runny thicken it with 2 tbsp of corn starch dissolved in 2 tbsp of water.

5.0 from 1 reviews
Goulash Style Beef with Mashed Potatoes
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
For the Mashed Potatoes
  • 900 gr. / 32 oz. peeled potatoes
  • 100 ml / 3.5 oz. milk, scalded
  • 100 gr. / 3.5 oz. melted margarine or butter
  • ½ tsp ground nutmeg
  • 70 gr. / 2.5 oz. cream cheese
  • Salt and pepper
Instructions/ Εκτέλεση
For the Mashed Potatoes
  1. In salted water boil the potatoes until completely soft and done.
  2. Remove from fire and drain them.
  3. Put them in a food mill and make them puree.
  4. Add all the rest of the ingredients and mix until they are incorporated.

5.0 from 1 reviews
Μοσχάρι Γκούλας με Πατάτες Πουρέ
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ουγγρική
Ingredients/ Συστατικά
Για το Γκούλας
  • 1,3 κιλά μοσχάρι κομμένο σε κύβους
  • 4 κρεμμύδια, κομμένα σε φέτες
  • 1 σκελίδα σκόρδο, λιωμένο
  • 1 κίτρινη πιπεριά, σε φέτες
  • 1 πορτοκαλί πιπεριά, σε φέτες
  • 1 πράσινη πιπεριά, σε φέτες
  • 3 κ.σ. πάπρικα γλυκιά
  • 1 κ.γ. σπόρους κύμινου
  • 3 καρότα, κομμένα σε φέτες
  • 2 φλ. ξηρό κόκκινο κρασί
  • 1 κ.σ. ντοματοπελτέ
  • 3 φύλλα δάφνης
  • Αλάτι, πιπέρι
  • 1 κ.σ. ξίδι από κόκκινο κρασί
  • Ελαιόλαδο για το σοτάρισμα
Instructions/ Εκτέλεση
Για το Γκούλας
  1. Σε ένα τηγάνι ρίχνουμε δυο κουταλιές ελαιόλαδο και σοτάρουμε τα κομμάτια του κρέατος σε μέτρια/υψηλή θερμοκρασία.
  2. Αφαιρούμε και αφήνουμε στην άκρη.
  3. Στο ίδιο τηγάνι σοτάρουμε τα κρεμμύδια και τις πιπεριές, μέχρι να αρχίσουν να μαλακώνουν.
  4. Ένα λεπτό προτού τα αποσύρουμε προσθέτουμε το σκόρδο και τα καρότα και συνεχίζουμε να σοτάρουμε για ένα λεπτό.
  5. Αφαιρούμε και αφήνουμε στην άκρη.
  6. Παίρνουμε χύτρα ή τη slow cooker.
  7. Τοποθετούμε το κρέας και τα κρεμμύδια και τις πιπεριές.
  8. Προσθέτουμε την πάπρικα, τους σπόρους κύμινου, το αλάτι, το πιπέρι, τον πελτέ, το κρασί, το ξύδι και τα φύλλα δάφνης.
  9. Εάν χρησιμοποιείτε χύτρα, κλείστε το καπάκι και ακολουθήστε τις οδηγίες του κατασκευαστή.
  10. Από τη στιγμή που θα μειώσετε τη θερμοκρασία στο χαμηλό χρειάζεται περίπου 1 ½ ώρα να γίνει το κρέας.
  11. Στη slow cooker, προγραμματίζετε στην υψηλή σκάλα για 6 έως 7 ώρες και αφήνετε να βράσει.
  12. Αν η σάλτσα είναι λίγο ρευστή δέστε τη με 2 κ.σ. κορν φλάουρ διαλυμένο σε 2 κουταλιές της σούπας νερό.

5.0 from 1 reviews
Μοσχάρι Γκούλας με Πατάτες Πουρέ
 
Author/ Συγγραφέας:
Ingredients/ Συστατικά
Για τον Πουρέ
  • 900 γρ. καθαρισμένες πατάτες
  • 100 ml γάλα, ζεστό
  • 100 γρ. λιωμένη μαργαρίνη ή βούτυρο
  • ½ κ.γ. μοσχοκάρυδο
  • 70 γρ. τυρί κρέμα
  • Αλάτι και πιπέρι
Instructions/ Εκτέλεση
Για τον Πουρέ
  1. Σε αλατισμένο νερό βράστε τις πατάτες μέχρι να μαλακώσουν εντελώς.
  2. Αφαιρέστε από τη φωτιά και στραγγίστε.
  3. Βάλτε στο μύλο λαχανικών και κάντε τις πουρέ.
  4. Προσθέστε όλα τα υπόλοιπα υλικά και ανακατέψτε μέχρι να ενσωματωθούν.
  5. Βάλτε στην άκρη.

 

9 Responses to Goulash Style Beef with Mashed Potatoes

    1
  1. Now this is some major comfort food! This looks hearty and satisfying. Perfect for this cooler weather.

  2. 2
  3. Susan says:

    This looks so comforting and delicious with the chilly, wet and windy weather we’ve been having, Katerina! Wonderful research on paprika too!

  4. 3
  5. Marion says:

    Νοστιμο φαγητό και με ωραίο συνοδευτικο.
    Ο πουρές είναι απο τα αγαπημενα των παιδιών μου
    Ωραίο που βάζεις τυρί κρέμα 😉 θα το δοκιμάσαω

    Φιλιά πολλά

  6. 4
  7. grace says:

    this is a great big plate of comfort food! mashed potatoes are the perfect accompaniment for me. :)

  8. 5
  9. Monica says:

    This is totally the kind of meal we’re craving these days with the cold weather. Looks so hearty and tasty.

  10. 6
  11. My goodness that is a plate of love right there! Beautiful and delicious as always my sweet friend!

  12. 7
  13. Kate says:

    love the idea of a less soupy goulash

  14. 8
  15. Sissi says:

    Beautiful hearty dish, Katerina! You have reminded me how much I love mashed potatoes… haven’t had them for ages. I agree about the Hungarian paprika. It’s so special… I buy it on internet and never use anything else for Hungarian dishes. It makes a huge difference. (It’s very clever to call this dish goulash-style given the different consistency! I’m also trying to be prudent with modified famous national dishes…).

  16. 9
  17. A hearty and delicious dish…simply perfect for the freezing cold weather we have over here.

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