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Gullash Kosovar
A hearty and flavorful beef stew, Kosovar Gullash is a comforting dish often prepared with tender chunks of beef simmered in a rich, paprika-infused sauce with vegetables like potatoes and carrots. It's a staple during colder months and is typically served with crusty bread or rice.
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- 1.5 kg Beef chuck roast(cut into 1.5-inch cubes)
- 700 g Yellow onions(finely chopped)
- 2 medium Carrots(peeled and diced)
- 500 g Potatoes(peeled and cut into 1-inch cubes)
- 4 cloves Garlic(minced)
- 3 tbsp Olive oil
- 2 tsp Sweet paprika
- 1 tsp Smoked paprika
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 L Beef stock
- 2 tbsp Tomato paste
- 2 tbsp All-purpose flour
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- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Add the cubed beef to the pot and brown it on all sides. This may need to be done in batches to avoid overcrowding the pot.
- 3
Stir in the sweet paprika, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Sprinkle the flour over the meat and onions and stir well to coat. Cook for 1-2 minutes, stirring, to cook out the raw flour taste.
- 5
Pour in the beef stock and stir in the tomato paste. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 6
Add the diced carrots and cubed potatoes to the pot. Stir to combine.
- 7
Reduce the heat to low, cover the pot tightly, and let the goulash simmer gently for at least 2 hours, or until the beef is very tender. Stir occasionally, adding a little more beef stock or water if the stew becomes too dry.
- 8
Once the beef is tender, taste and adjust seasoning if necessary. Serve hot.
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- âFor a richer flavor, use a combination of beef and pork.
- âIf you don't have beef stock, you can use water and a beef bouillon cube.
- âFor a thicker sauce, you can simmer the goulash uncovered for the last 30 minutes of cooking.
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- Add a bay leaf during simmering for extra aroma.
- Serve with a dollop of sour cream or plain yogurt.