Entree: Poland – Mazovia / Warsaw – Gulasz (Hearty Polish meat stew of braised beef in a savory paprika and onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1 to 1 1/2 inch (2.5–3.8 cm) cubes
- 1 1/2 tsp (7 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, freshly ground
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, thinly sliced (approx. 12 oz (340 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 2 tbsp (20 g) sweet Hungarian paprika
- 1 tsp (2 g) smoked paprika (optional)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) water
- 1 bay leaf (approx. 0.035 oz (1 g))
- 1/2 tsp (1 g) caraway seeds or a pinch of ground caraway (optional)
- 1 tbsp (8 g) all-purpose flour (for slight thickening) mixed with 2 tbsp (30 ml) water to make a slurry
- 1 tbsp (15 ml) red wine vinegar or a splash of lemon juice
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1 to 1 1/2 inch (2.5–3.8 cm) cubes
- 1 1/2 tsp (7 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper, freshly ground
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, thinly sliced (approx. 12 oz / 340 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (20 g) sweet Hungarian paprika
- 1 tsp (2 g) smoked paprika (optional)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) water
- 1 bay leaf (approx. 1 g)
- 1/2 tsp (1 g) caraway seeds or a pinch of ground caraway (optional)
- 1 tbsp (8 g) all-purpose flour (for slight thickening) mixed with 2 tbsp (30 ml) water to make a slurry
- 1 tbsp (15 ml) red wine vinegar or a splash of lemon juice
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat the beef cubes dry and season with 1 1/2 tsp (7 g) salt and black pepper. Heat 2 tbsp (30 ml) lard or oil in a heavy-bottomed pot over medium-high heat. Brown beef in batches until well caramelized on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add remaining 1 tbsp (15 ml) lard or oil. Add the sliced onions and cook slowly until deep golden and softened, about 12–15 minutes, stirring frequently to prevent burning.
3. Add garlic and cook 30 seconds. Stir in sweet paprika and smoked paprika, then immediately add tomato paste and stir to combine for 1 minute to bloom the spices.
4. Return the browned beef to the pot, add beef broth and water, bay leaf, and caraway if using. Bring to a gentle simmer, cover partially, and cook over low heat for 1 1/2 to 2 hours until the meat is fork tender. Skim fat if needed.
5. If a thicker sauce is desired, stir in the flour slurry and simmer 5–10 minutes until sauce thickens. Finish with red wine vinegar or lemon juice and adjust salt and pepper to taste.
6. Remove the bay leaf, garnish with chopped parsley, and serve the gulasz hot over mashed potatoes, kluski, or with crusty bread.