Description
Traditional Rahmgulasch is a rich and creamy Hungarian beef stew featuring tender beef chunks simmered slowly in a velvety sour cream sauce, infused with smoky paprika and aromatic spices. This comforting dish balances hearty texture with smooth creaminess, perfect for cozy meals any season.
Ingredients
Units
Scale
Main Ingredients
- 1.5 lbs beef chuck, trimmed and cut into bite-sized cubes
- 2 large onions, finely chopped
- 2 tablespoons sweet Hungarian paprika powder
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup sour cream
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Trim any excess fat from the beef and cut into even, bite-sized cubes. Peel and finely chop the onions and mince the garlic to ensure they incorporate smoothly into the stew.
- Sauté Onions and Garlic: In a heavy-bottomed pot over medium heat, heat butter and oil. Add the chopped onions and cook gently until translucent and sweet, about 8 to 10 minutes. Stir in minced garlic and cook for an additional minute without browning, releasing its aroma.
- Brown the Beef: Increase heat slightly and brown the beef cubes in batches to avoid overcrowding, sealing in the juices. Return all browned beef to the pot.
- Add Paprika and Spices: Remove pot from heat briefly to sprinkle in paprika powder, mixing thoroughly with the beef and onions to prevent burning. Add caraway seeds if using, then season with salt and pepper to taste.
- Pour in Broth and Simmer: Pour enough beef broth to just cover the meat. Return pot to low heat, cover loosely, and simmer gently for 1.5 to 2 hours. Stir occasionally and check for meat tenderness.
- Finish with Sour Cream: When beef is tender, reduce heat and gradually stir in the sour cream, blending carefully to avoid curdling. Heat through for a few minutes and adjust seasoning if needed.
Notes
- Simmer gently on low heat to tenderize the meat without drying it out.
- Use high-quality Hungarian paprika for authentic taste and color.
- Temper sour cream with hot broth before adding to prevent curdling.
- Allow the stew to rest off heat for 10-15 minutes before serving to meld flavors.
- Brown beef in batches thoroughly to develop deep flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg