Greek goulash, known as “goulash” in Greek or “goulash me kreas,” is a comforting dish that intricately weaves together the flavors of rich spices, tender meat, and hearty vegetables. This traditional recipe draws from the influences of Hungarian goulash and the Mediterranean’s love for robust flavors, creating a unique dish that warms the heart and nurtures the soul. Let’s delve into the soothing process of preparing this delightful meal.
Ingredients
2 pounds of beef or lamb, cut into bitesized pieces
2 large onions, finely chopped
3 cloves of garlic, minced
2 medium carrots, diced
1 bell pepper, chopped (preferably red)
23 medium potatoes, peeled and diced
1 can (14 oz) of diced tomatoes (or 2 cups of fresh tomatoes, chopped)
1 cup of beef or vegetable broth
2 tablespoons of olive oil
2 teaspoons of paprika (smoked or sweet)
1 teaspoon of dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: 1 bay leaf and a pinch of cinnamon
StepbyStep Preparation
1. Searing the Meat: Begin by heating the olive oil in a large, heavybottomed pot or Dutch oven over mediumhigh heat. Season the meat with salt and pepper, then add it to the hot oil in batches. Brown the pieces on all sides for about 57 minutes, ensuring the meat develops a rich color. Once browned, transfer the meat to a plate and set aside.
2. Sautéing the Vegetables: In the same pot, reduce the heat to medium and add the chopped onions. Sauté for about 5 minutes, or until they become translucent. Add in the minced garlic, diced carrots, and chopped bell pepper. Continue to cook for another 34 minutes, allowing the vegetables to soften and mingle in flavors.
3. Combining Ingredients: Return the seared meat to the pot. Stir in the paprika and oregano, coating the meat with the spices. If desired, add the bay leaf and a pinch of cinnamon for depth. This is where the aroma begins to fill your kitchen, signaling the start of a beautiful dish.
4. Incorporating Tomatoes and Broth: Pour in the diced tomatoes, followed by the beef or vegetable broth. Make sure that the meat and vegetables are submerged in the liquid. Stir gently and bring the mixture to a simmer.
5. Cooking to Perfection: Once simmering, cover the pot with a lid and reduce the heat to low. Let it cook slowly for about 1.5 to 2 hours, stirring occasionally. The longer it cooks, the more tender the meat will become, and the flavors will meld beautifully.
6. Adding Potatoes: After about an hour of simmering, add the diced potatoes to the pot. They will absorb the flavors as they cook, becoming a hearty part of the goulash. Cover once more and allow everything to simmer until the potatoes are tender and the meat is forktender.
7. Final Touches: Taste the goulash and adjust the seasoning with more salt and pepper if necessary. If you prefer a thicker consistency, you can remove the lid and let it simmer for an additional 1015 minutes to reduce the liquid.
8. Garnishing: Once finished cooking, stir in the chopped fresh parsley for a delightful burst of color and freshness.
9. Serving: Serve the goulash warm, perhaps with a side of crusty bread to soak up the delicious sauce. A dollop of yogurt or a sprinkle of feta cheese can add an extra layer of creaminess and balance to the dish, reflecting the Greek touch.
The calming process of preparing Greek goulash invites you to enjoy each step, from the first sear to the final stir. As the aromas envelop you, the anticipation builds, and as you serve your creation, you are greeted by the warmth of tradition and the joy of sharing.