Slow-Cooked Classic Slovenian Beef Goulash Recipe
There are few things better than comfort food. Foods that remind you of a meal you had as a kid or a dish that warms you up on a cold night. If that’s a dish that speaks to you, then you must try Slovenian beef goulash. It’s a hot and hearty meal that embraces simple cooking and is flavorful.
It’s also easy to make because most of the cooking is hands-off and lets the spices infuse over the stove. You can also make goulash in a pressure cooker, like an Instant Pot. There are accessible settings on them for soups and stews. Just follow the recipe while sauteing, and when you’re ready to simmer the stew, use your pressure cooker stew settings to cook it.
After you’ve had this meal, Slovenia beef goulash is sure to become your next comfort food!
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I’m excited to share my recipe for slow-cooked Classic Slovenian Beef Goulash. This hearty and flavorful dish is a staple in Slovenian cuisine and is sure to become a favorite in your household too. I made it with tender beef, onions, and a combination of paprika and caraway seeds. This Mediterranean slow-cooked Slovenian beef goulash recipe is easy to follow and perfect for a cozy night. So let’s cook and learn how to make this traditional Slovenian dish together!
What Is Beef Goulash?
Goulash originated in Hungary and is a dish that has been around since the 9th century! Through hundreds of years, goulash has served as the perfect winter dish in Europe, and the Slovenians, which borders Hungary, have perfected the recipe I’m sharing with you today!
I know what you’re thinking, “beef goulash is just beef stew, right?” They are more like cousins because there is a difference between the two. Traditional beef stew recipes often combine flour to thicken the broth and give you that hearty feel we all love. Goulash uses unique spices instead of flour to create a deeper flavor than stew.
What Is The Best Beef For Goulash?
The best beef for goulash, which we will use in this recipe, is beef chuck. As a rule of thumb, beef chuck is the best meat for stew or goulash because it has a high level of collagen. When raw, this means that it’s tough meat. But when simmered for long periods, that collagen breaks down, making the beef chuck tender and almost melting in your mouth with every bite. It also simultaneously adds juices to the goulash, bringing even more flavor to the pot!
Sweet Hungarian Paprika vs. Regular Paprika
There are so many types of paprika – sweet, smoked, regular; you name it. Although it’s the same spice, there are significant differences. Regular paprika doesn’t have as much flavor as a spice and is often used as a garnish for a pretty dash of red coloring.
Sweet Hungarian paprika brings something to a dish, which is why we use it in our goulash. As the name states, it’s a more precious spice with fruity notes and still brings some pepperiness to our goulash. If we make the most famous Hungarian food, we should also use their renowned herb! We want to be generous with this too. You can use as many as three teaspoons in this recipe.
When To Add The Veggies?
Because goulash is a long, slow cooking process, you must be careful when to add your vegetables. You don’t want them to be mushy when the soup is done! Add the onions early on because they are the base of our flavor. Many will dissolve into the goulash, and that is normal. Add the tomatoes before simmering the pot so their flavor incorporates into the stock. After simmering, add the potatoes for 30 minutes to ensure they soften enough but aren’t too soggy. Finally, we add green peppers that last only a few minutes because if added any earlier than the last step, they would fall apart and be mushy and unpleasant.
You can add other popular vegetables like carrots into your goulash as well. Add them with the potatoes because they are hearty and need time to soften.
In a large Dutch oven on a stovetop, heat olive oil until hot. Cook and stir beef until brown (about 15 minutes).
Add onions and mix with the meat for five minutes. Add paprika, caraway seeds, coriander, cumin, salt, and pepper. Sauté for one minute. Add minced garlic and tomato paste. Mix well with the beef and onion. Add fresh thyme, followed by diced tomatoes, with the liquid from the can and mix well.
Add three cups of water to boil, cover, reduce heat, and simmer for 1 hour. Add potatoes, cover, and simmer until the beef and potatoes are tenders (about 30 minutes).
Finally, add green peppers and cook for another 10 minutes. Serve with bread or over rice!
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Slow-Cooked Slovenia Beef Goulash is a dish that has been around for centuries! It’s a hearty, comforting meal perfect for a cold and cozy night. This dish is blended with a handful of spices, is easy to make, and is delicious. It will become your favorite winter meal in no time!
|2 tablespoons olive oil|
|2 lb. beef chuck (cut into about an inch and half pieces)|
|2 large onions|
|6 garlic cloves (minced)|
|½ teaspoon caraway seeds|
|½ teaspoon cumin|
|½ teaspoon coriander|
|1 ½ teaspoons sweet paprika|
|½ teaspoon black pepper|
|1 ½ teaspoons salt|
|Few fresh twigs of thyme|
|1 tablespoon tomato paste|
|1 can 14 oz diced tomatoes|
|3 cups water|
|3 potatoes (peeled and cut into large cubes)|
|3 small green bell peppers (or 2 large ones cored and cut into large pieces)|
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