Beef and Mushroom Goulash with Smoked Paprika (Телешко с Манатарки и Пушен Пипер)
80% автентично · Hungarian-inspired Bulgarian
A rich, flavorful goulash-style dish incorporating the deep umami of porcini mushrooms with the smoky notes of paprika, creating a hearty and aromatic stew.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Beef chuck roast500g
- Dried porcini mushrooms (manatarki)30g
- Onion2 large
- Garlic4 cloves
- Beef broth600ml
- Sweet paprika2 tbsp
- Smoked paprika1 tbsp
- Tomato paste1 tbsp
- Caraway seeds1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Sour creamfor serving
- Fresh parsleyfor garnish
Стъпки
- 1
Soak dried porcini mushrooms in warm water for at least 30 minutes. Strain and reserve the liquid, chop the mushrooms.
- 2
Cut beef into 2-3 cm cubes. Season with salt and pepper.
- 3
Finely chop the onions and mince the garlic.
- 4
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches. Remove and set aside.
- 5
Add chopped onions to the pot and cook until deeply golden brown, about 10-15 minutes.
- 6
Stir in minced garlic, tomato paste, sweet paprika, smoked paprika, and caraway seeds. Cook for 1-2 minutes until fragrant, stirring constantly.
- 7
Return the beef to the pot. Add the chopped porcini mushrooms and the reserved mushroom liquid. Pour in the beef broth.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the beef is fork-tender.
- 9
Season with salt and pepper to taste. If the sauce is too thin, simmer uncovered to thicken.
- 10
Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley.
