Entree: Romania – Transylvania – Gulaș de vită (Hearty Transylvanian beef stew flavored with sweet paprika, onions, and potatoes)

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 20 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lard
- 2 large onions (about 1 lb / 450 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 3 tbsp (21 g) sweet Hungarian paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) water (add more as needed)
- 2 medium potatoes (about 1 lb / 450 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots (about 6 oz / 170 g), sliced into rounds
- 2 bay leaves
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, or to taste
- 1 tbsp (8 g) all-purpose flour (optional, for slight thickening)
- 1/4 cup (60 ml) sour cream, for serving (optional)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat the oil or lard in a large heavy pot over medium-high heat and brown the beef in batches until well seared; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions to the same pot and sauté until soft and beginning to caramelize, about 10–12 minutes. Add the minced garlic and cook 30 seconds more.
3. Stir in the sweet paprika and crushed caraway seeds quickly to bloom the spice, then add the tomato paste and cook 1–2 minutes, stirring to combine.
4. Return the beef to the pot, pour in the beef broth and 1 cup (240 ml) water, add the bay leaves, cover partially, and bring to a simmer. Reduce heat to low and simmer gently for about 1 to 1¼ hours, until the beef is nearly tender.
5. Add the potatoes and carrots, adjust seasoning with additional salt and pepper, and continue simmering, uncovered, until the vegetables and beef are fully tender, about 25–35 minutes. If the sauce is too thin, whisk the flour with 2 tbsp (30 ml) cold water and stir in, simmering a few minutes to thicken.
6. Remove bay leaves, stir in sour cream if using, and sprinkle with chopped parsley. Serve hot with crusty bread, polenta, or noodles.