Golosh Recipe Easy Simple: Your Weeknight Dinner Savior!

Craving a hearty, flavorful meal that’s both satisfying and surprisingly easy to make? Look no further than this simplified Golosh recipe! Golosh, a comforting Hungarian stew, is traditionally a labor of love, requiring hours of simmering and careful attention. But fear not! This version cuts down on the prep time without sacrificing any of the delicious, authentic flavors. We’re talking tender beef, sweet paprika, and a rich, savory sauce that will have everyone asking for seconds. Prepare to be amazed at how simple it is to create this culinary masterpiece in your own kitchen. This recipe is perfect for busy weeknights, cozy weekends, or any time you need a warm, comforting dish that’s sure to impress.

Why This Recipe Works

This recipe is designed for simplicity and speed without compromising on flavor. Here’s why it works so well:

• Simplified Ingredient List: We’ve streamlined the ingredient list to focus on the core flavors of Golosh, making it easier to find everything you need.
• Shorter Cooking Time: We use a combination of techniques to reduce the simmering time without sacrificing the tenderness of the beef. This includes using smaller cubes of beef and a slightly higher initial cooking temperature.
• One-Pot Wonder: Everything cooks in one pot, minimizing cleanup and maximizing flavor infusion. Less dishes? Yes, please!
• Emphasis on Flavor: We use high-quality paprika and a generous amount of onions to create a rich, deeply flavorful base for the stew. The paprika is the star, so don’t skimp!
• Adaptable: This recipe is easily adaptable to your preferences. You can add different vegetables, adjust the spice level, or even substitute the beef with another protein.

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet paprika (Hungarian paprika is best!)
• 1 teaspoon smoked paprika (optional, for extra depth)
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 large red bell pepper, chopped
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Sour cream or yogurt (for serving, optional)

Instructions

1. Sear the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside. Don’t overcrowd the pot; this will steam the beef instead of searing it.
2. Sauté the Aromatics: Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Spices: Stir in the sweet paprika, smoked paprika (if using), caraway seeds, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This will bloom the spices and release their flavors.
4. Deglaze and Combine: Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Return the seared beef to the pot.
5. Simmer the Stew: Add the remaining beef broth, diced tomatoes (undrained), red bell pepper, and carrots to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender.
6. Add the Potatoes: Add the cubed potatoes to the pot and continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
7. Thicken (Optional): If you prefer a thicker stew, whisk the flour with a little cold water to form a slurry. Gradually stir the slurry into the stew and simmer for a few minutes until thickened.
8. Season and Serve: Taste and adjust seasonings with salt and pepper as needed. Ladle the Golosh into bowls and garnish with fresh parsley. Serve with a dollop of sour cream or yogurt, if desired.

Tips for Success

• Use High-Quality Paprika: The flavor of Golosh relies heavily on the paprika. Opt for Hungarian paprika for the most authentic taste. Sweet paprika is the most common type, but you can also use a blend of sweet and hot paprika for a spicier stew.
• Don’t Skip the Searing: Searing the beef is crucial for developing a rich, deep flavor. Make sure to sear the beef in batches to avoid overcrowding the pot.
• Low and Slow: Simmering the stew over low heat allows the flavors to meld together and the beef to become incredibly tender. Resist the urge to rush the cooking process.
• Adjust the Spices: Feel free to adjust the amount of cayenne pepper to suit your spice preference. If you’re not a fan of heat, you can omit it altogether.
• Add Other Vegetables: Get creative and add other vegetables to the stew, such as mushrooms, parsnips, or turnips.
• Make it Ahead: Golosh tastes even better the next day, as the flavors have more time to develop. This makes it a great dish for meal prepping or entertaining.
• Serving Suggestions: Serve Golosh with crusty bread for soaking up the delicious sauce. You can also serve it with dumplings or noodles.

Storage Instructions

Refrigerating: Allow the Golosh to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Freezing: Allow the Golosh to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the Golosh in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little beef broth or water if the stew has thickened too much.

FAQ

Can I use a different cut of beef?
While beef chuck is ideal for its tenderness and flavor, you can also use beef stew meat. Adjust cooking time accordingly, ensuring the beef is fork-tender.

Can I make this in a slow cooker?
Yes! Sear the beef and sauté the onions and garlic as directed in the recipe. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking.

Can I make this vegetarian?
Yes, you can substitute the beef with hearty vegetables like mushrooms, butternut squash, and lentils. Use vegetable broth instead of beef broth. Increase the amount of smoked paprika for a deeper flavor.

What kind of paprika should I use?
Hungarian sweet paprika is the most authentic choice and provides the best flavor. You can find it at most well-stocked grocery stores or online.

Why is my Golosh watery?
If your Golosh is too watery, you can simmer it uncovered for a while to allow some of the liquid to evaporate. You can also thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Can I add dumplings to this recipe?
Absolutely! Add your favorite dumpling recipe during the last 30 minutes of cooking time.

Conclusion

This easy Golosh recipe is a guaranteed crowd-pleaser. With its rich, savory flavors and tender beef, it’s the perfect comfort food for any occasion. By streamlining the traditional recipe, we’ve made it accessible to even the busiest home cooks. So, gather your ingredients, follow the simple steps, and prepare to enjoy a delicious and satisfying meal that will transport you straight to Hungary! Don’t be afraid to experiment with different vegetables and spices to create your own unique version of this classic stew. Happy cooking!