👨‍🍳 Instrukcje

1. 1

   Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.

   💡 Wskazówki profesjonalistów: Browning the meat in batches ensures a good sear and prevents steaming.
2. 2

   Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.

   ⏱️ 10 minutes
3. 3

   Stir in the sweet paprika, hot paprika (if using), and flour. Cook for 1-2 minutes, stirring constantly, until fragrant. This toasts the paprika and cooks out the raw flour taste.

   ⏱️ 2 minutes
4. 4

   Return the browned beef to the pot. Add beef broth, tomato paste, and bay leaves. Stir well to combine, scraping up any browned bits from the bottom of the pot. Season with salt and pepper.

   💡 Wskazówki profesjonalistów: Ensure all browned bits are scraped up as they add significant flavor.
5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender. Stir occasionally.

   ⏱️ 2 hours
6. 6

   Add the cubed potatoes to the pot. Ensure they are submerged in the liquid. Cover and continue to simmer for another 30-40 minutes, or until the potatoes are tender.

   ⏱️ 40 minutes

   💡 Wskazówki profesjonalistów: Add more broth or water if the stew becomes too thick.
7. 7

   Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving. Garnish with fresh chopped parsley.

   💡 Wskazówki profesjonalistów: Let the goulash rest for 10-15 minutes before serving for flavors to meld.