Description
A hearty beef goulash enhanced with sweet corn, featuring a rich sauce based on smoked paprika and finished with a creamy roasted red pepper swirl.
Ingredients
- 2 lbs (900 g) beef stew meat, cut into 1.2 inch cubes
- 30 ml (2 tbsp) olive oil
- 1 large yellow onion (about 200 g), finely chopped
- 4 cloves garlic, minced
- 45 g (3 tbsp) tomato paste
- 30 g (2 tbsp) sweet paprika
- 15 g (1 tbsp) smoked paprika, divided
- 5 g (1 tsp) caraway seeds, crushed
- 700 ml (2.9 cups) vegetable broth
- 400 g (14.5 oz) can diced tomatoes, undrained
- 1 bay leaf
- 400 g (14 oz) frozen corn kernels
- 200 g (7 oz) roasted red bell peppers, jarred and drained
- 120 ml (0.5 cup) heavy cream
- 5 ml (1 tsp) apple cider vinegar
- 2.5 g (0.5 tsp) garlic powder
- 2 g (0.5 tsp) fine sea salt
- Salt and black pepper to taste
- Fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Sear the Beef: Pat the beef cubes completely dry. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides (3-4 minutes per side), then remove and set aside.
- Sauté Aromatics and Toast Spices: Reduce heat to medium and add the chopped onion to the pot. Cook until softened and translucent (6-8 minutes). Add the minced garlic, sweet paprika, 1 tablespoon smoked paprika, caraway seeds, salt, and black pepper; cook for 1 minute until fragrant.
- Build the Sauce Base: Stir in the tomato paste and cook for an additional 2 minutes. Return the seared beef to the pot, then pour in the vegetable broth and diced tomatoes. Add the bay leaf and scrape up any browned bits from the bottom of the pot to incorporate flavor.
- Long Simmer: Bring the mixture to a gentle simmer, then reduce heat to low and cover tightly. Simmer for 1 hour 45 minutes to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
- Prepare the Cream Swirl: While the goulash simmers, prepare the Smoked Paprika & Roasted Red Pepper Cream. In a blender, combine the drained roasted red bell peppers, heavy cream, 1 teaspoon smoked paprika, garlic powder, apple cider vinegar, and fine sea salt. Blend until completely smooth and creamy; set aside.
- Finish the Goulash: Once the beef is tender, stir in the frozen corn kernels. Cook for an additional 5-7 minutes, uncovered, until the corn is heated through and the sauce thickens slightly. Remove the bay leaf and adjust salt and pepper if necessary.
- Serve with Swirl: Ladle the hot goulash into deep bowls. Drizzle the vibrant Smoked Paprika & Roasted Red Pepper Cream in an elegant swirl pattern over the top and garnish with freshly chopped flat-leaf parsley before serving.
Notes
To achieve a deep flavor base, pat the beef completely dry before searing. Stir occasionally during simmering to prevent sticking; if the liquid reduces too much, add 1/4 cup more broth or water at a time. For the cream swirl, ensure jarred roasted red peppers are fully drained before blending for a thick, creamy texture.
- Prep Time: 25 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 390 calories
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg