Beef goulash recipe South Africa is a beloved dish in the country, combining rich flavors and hearty ingredients that are perfect for family gatherings or cozy dinners.
This recipe showcases a delightful South African twist on the traditional goulash, emphasizing local ingredients and cooking techniques.
Beef Goulash Recipe South Africa Ingredients
For this recipe, you will need the following ingredients:
1.5 kg boneless beef, cut into cubes (preferably chuck or stewing beef)
3 tablespoons olive oil
2 large onions, finely chopped
2-3 garlic cloves, minced
1 red bird’s eye chili, seeded and chopped (optional for heat)
1 tablespoon sweet paprika
1 teaspoon smoked paprika
2 tablespoons tomato paste
2 red bell peppers, cored and sliced
1 can (400 g) chopped and peeled tomatoes
1 liter beef stock
Sea salt and freshly ground black pepper to taste
Fresh parsley for garnish (optional)
Seed-and-raisin bread for serving
Beef Goulash Recipe South Africa
First, sear the beef.
In a large saucepan, heat half of the olive oil over medium-high heat to start. To keep the pan from becoming too crowded, add the cubed beef in phases. Each batch of beef should be seared for 5 to 7 minutes, or until browned on all sides. When the steak is browned, take it out of the pan and leave it aside.
Step 2: Add the veggies and sauté.
Pour the remaining olive oil into the same pan. Add the onions and sauté for 4 to 5 minutes, or until they are transparent. Next, add the chopped chili (if using) and minced garlic, and heat for a further minute, or until fragrant.
Step 3: Incorporate the Spices
Add the tomato paste and both kinds of paprika and stir. This is an important step since it helps your goulash build a rich taste basis. To avoid burning, cook this mixture for about 2 minutes while stirring regularly.
Step 4: Mixing the Ingredients
Add the sliced bell peppers back to the skillet with the browned beef. Add the beef stock and diced tomatoes. To taste, add salt and pepper for seasoning. Everything should come to a moderate boil.
Step 5: Allowing to simmer
After the saucepan reaches a boil, turn down the heat and cover it. After the meat is cooked and falls apart easily with a fork, let it simmer gradually for one to two hours. To make sure nothing settles at the bottom of the pan, stir from time to time.
See also: Samp and Beans recipes
Serving Suggestions
It’s ideal to serve beef goulash hot straight out of the pot. To add a burst of color and freshness, ladle ample quantities onto bowls and sprinkle with finely chopped parsley.
Serve your goulash with seed-and-raisin bread; the sweetness of the bread goes so well with the spicy stew.
Tips for Perfecting Your Goulash
To improve the goulash experience you have:
Select High-Quality Meat: Choose for slow-cooked, tender pieces like chuck or brisket.
Adjust Spice Levels: You can cut back on or leave out the chili if you want a softer meal.
Try Using a Variety of Paprika: Combining smoked and sweet paprika can give your dish more dimension.
Plan Ahead: Goulash is best enjoyed the next day as the flavors continue to mingle; try preparing it ahead of time.
Variations of Beef Goulash
While the classic beef goulash recipe is delightful on its own, there are numerous variations that you can explore to suit your taste preferences or dietary needs.
Goulash with vegetables
Consider using a mix of seasonal vegetables, such as eggplant, zucchini, carrots, and mushrooms, in place of the beef for a vegetarian twist. To keep the stew’s richness, use vegetable stock rather than beef stock. This version is nutrient-rich in addition to being delicious.
Hot Goulash
Increase the amount of spiciness by using additional chilies or adding seasonings like cayenne pepper or chili flakes if you like your food hot. For an added kick, you can also add a splash of spicy sauce right before serving.
Beans with Goulash
Add canned beans like kidney or chickpeas to make the dish more filling. This inclusion makes it a great choice for anyone searching for a filling vegetarian lunch because it not only improves the texture but also increases the protein level.
Slow-Cooking Goulash
If you are more of a hands-off person, you might want to use a slow cooker. Once the beef is browned and the onions and garlic are sautéed, add all of the ingredients to a slow cooker. Either place it on high for 3–4 hours or low for 6–8 hours. With this technique, the flavors can harmoniously combine while you go about your day.
Additional Cooking Tips
To elevate your goulash and ensure it turns out perfectly every time, keep these tips in mind:
Preparing the Beef for Marination
Try marinating the meat in a concoction of red wine, garlic, and herbs for an entire night to enhance the taste even further. This will help to tenderize the meat and add more flavor to it.
Stacking Tastes
Do not expedite the cooking procedure. Your goulash will taste better overall if you give each layer—like browning the meat and sautéing the vegetables—enough time to mature.
Utilizing New Herbs
For extra flavor and scent during cooking, think about adding fresh thyme or bay leaves in addition to parsley as a garnish. Just don’t forget to take out the entire herbs before serving.
Making the Stew Thicker
In the last few minutes of cooking, you can toss in a tablespoon of cornstarch slurry made with cold water if you’d like your goulash thicker. Your stew will have a beautiful glossy shine as a result.
In summary
This beef goulash recipe South Africa combines regional ingredients with traditional cooking techniques to produce a hearty and tasty dish.
This filling stew is sure to make everyone at your table happy, whether it is served during a family get-together or on a cold evening. Enjoy preparing this delectable dinner that honors both foreign and South African culinary traditions!
