Serbian Paprikash Goulash Recipe: Serbian Paprikash Goulash is a dish that brings warmth and comfort, perfect for sharing with loved ones. On our travels, we discovered this hearty stew that combines tender meat, vibrant paprika, and a variety of vegetables. This recipe will not only fill your stomach but also fill your kitchen with delicious aromas that invite everyone to the table.
As we explored the culinary traditions of Serbia, we learned how this goulash reflects the rich culture and history of the region. Each bite tells a story, showcasing local ingredients and time-honored cooking techniques. We can’t wait to share our special take on this beloved dish with you, making it easier for you to recreate these delightful flavors at home.
Join us on this culinary adventure as we guide you through the steps to make your own Serbian Paprikash Goulash. Whether you’re a seasoned chef or a beginner, you’ll find that this Serbian Paprikash Goulash recipe is approachable and rewarding—just like the experiences we cherish from our travels.
Why You’ll Love This Serbian Paprikash Goulash Recipe
When we think about comfort food, Serbian Paprikash Goulash recipe tops our list. This dish is warm and hearty, perfect for sharing with family and friends.
One reason to love this recipe is its rich flavor. The combination of paprika, tender beef, and a few simple spices creates a delicious taste that makes our taste buds dance.
We also appreciate how easy it is to prepare. With just a few steps, we can have a full meal cooking in one pot. Here’s what we enjoy most:
- Minimal Cleanup: Cooking everything in one pot means less time spent washing dishes.
- Flexibility: We can easily adjust the spices to suit our taste, making it just right for us.
- Comforting Texture: The tender meat and soft potatoes give us that cozy feeling, especially on chilly days.
This recipe is also great for meal prep. We can make a big batch and enjoy it throughout the week. It tastes even better the next day as the flavors deepen.
Finally, sharing a bowl of goulash feels special. It’s a dish that brings warmth and joy to our table, making every meal memorable.
This is why we love making and enjoying Serbian Paprikash Goulash together!
What Makes Serbian Paprikash Goulash Recipe Special
Serbian Paprikash Goulash stands out for its rich flavors and comforting texture. The combination of meat, vegetables, and spices creates a delightful dish that warms the heart.
One key ingredient is paprika, which gives the goulash its signature color and taste. We use a generous amount to enhance the dish’s flavor profile.
Ingredients we love:
- Meat: Typically beef or lamb for tenderness.
- Vegetables: Onions and bell peppers add sweetness.
- Spices: A blend of salt, pepper, and, of course, paprika.
The cooking method is simple yet effective. We start by browning the meat and onions, allowing the flavors to meld. Then, we let it simmer, which makes the meat incredibly tender.
This recipe is also flexible. We can easily adjust the ingredients based on what we have available. Want extra heat? Adding a red chili works great!
Finally, sharing this Serbian Paprikash Goulash recipewith friends and family creates lasting memories. The warm goulash served alongside fresh bread invites us all to gather around the table, making each meal special.
Cooking Equipment Needed
To make Serbian my Serbian Paprikash Goulash recipe, we need some basic cooking equipment. Here’s a list of what we will use:
- Large Pot or Dutch Oven: This is where we will cook our goulash. A sturdy pot helps distribute heat evenly.
- Cutting Board: We need a place to chop our ingredients. A good cutting board is essential for safety and cleanliness.
- Sharp Knife: For cutting meat and vegetables easily, a sharp knife is important.
- Wooden Spoon or Spatula: This helps us stir the ingredients without scratching the pot.
- Ladle: A ladle will help us serve the goulash once it’s ready.
Optional equipment can also be helpful:
- Oven-Safe Dish: If we decide to bake the goulash, an oven-safe dish will be necessary.
- Meat Thermometer: This helps us check that the meat is cooked to the right temperature.
Having these tools ready will make our cooking experience smooth and enjoyable. Let’s gather everything before we start cooking!
Cooking Instructions For the Serbian Paprikash Goulash Recipe
To make Serbian Paprikash Goulash, we need to follow these straightforward steps.
Ingredients:
- 2 pounds of meat (beef or lamb)
- 2 large onions, chopped
- 4 tablespoons of oil
- 2-3 tablespoons of paprika
- 1-2 cloves of garlic, minced
- 4 cups of beef broth or water
- Salt and pepper to taste
- Optional: bay leaves, red bell peppers
- Heat the Oil: In a large pot, heat the oil over medium heat.
- Cook the Onions: Add the onions and sauté until they are soft and light brown.
- Brown the Meat: Cut the meat into cubes and add it to the pot. Brown the meat on all sides.
- Add Flavor: Stir in the garlic and paprika. Cook for a few minutes to release the flavors.
- Combine Ingredients: If we want, we can add diced red bell peppers and bay leaves.
- Add Liquid: Pour in the beef broth or hot water. Season with salt and pepper.
- Simmer: Cover the pot and let it simmer. Cook it on low heat for about 1.5 to 2 hours, until the meat is tender.
- Serve: Once done, we can serve it with creamy mashed potatoes or bread.
Enjoy your delicious Serbian Paprikash Goulash recipe!
Cooking Tips
When making Serbian Paprikash Goulash, there are a few tips to keep in mind for the best results.
1. Choose the Right Meat
We recommend using beef for a rich flavor. Cut the meat into uniform cubes for even cooking.
2. Sear the Meat
Start by heating oil and browning the meat well. This adds a nice depth to the dish.
3. Add Paprika Wisely
To keep its vibrant flavor, add paprika towards the end of cooking.
4. Seasoning Adjustments
Taste as we cook. The flavors change, so feel free to adjust salt and pepper as needed.
5. Garnish for Color
We can use fresh parsley or dill to enhance the dish’s looks and taste when serving.
6. Serve with Sides
Goulash pairs nicely with crusty bread or noodles. They help soak up the delicious sauce!
7. Cook Slowly
Allowing the goulash to simmer on low heat helps all the flavors blend together. Patience is key to a tasty meal.
Ingredients For the Serbian Paprikash Goulash Recipe
Beef
Yellow Onion
Beef Stock
Tomato Purée
Sea Salt
Black Pepper
Red Pepper
Sweet Paprika
Olive oil
Potatoes
Cooking Instructions For the Serbian Paprikash Goulash Recipe
Prepare the Gevirc
Finely chop parsley, garlic, and bacon. Mince thoroughly using a two-handed chopping motion. Store in a sealed container in the fridge.
Prep the Meat and Onions
Trim excess fat and cut meat into 1-inch cubes, slicing against the grain for tenderness. Chop onions—use at least 50% of the meat’s weight, preferably more.
Cook the Goulash
Coat a large pot with olive oil, add onions in an even layer, and top with cubed meat. Cover and cook over medium-high heat (8/10) for 15 minutes without stirring.
Stir, cover again, and cook for another 15–25 minutes. If dry, add ½ cup stock. The meat should start sticking to the pot to form a fond—watch closely to avoid burning.
Stir and add 1 cup stock, deglazing the pot. Cover, reduce heat to medium-low (2/10), and cook for 130 minutes. Stir every 15–20 minutes, adding stock gradually to keep the meat about 60–70% submerged.
Season and Finish
Season with salt, pepper, sweet paprika, and hot pepper flakes. Stir in Gevirc, tomato passata, and remaining stock. If the sauce is too thick, add water. Cover, bring to a simmer, and cook for 15–20 minutes.
Taste and Serve
Adjust seasoning, ensuring enough salt for balance. Serve warm over mashed potatoes or polenta.
FAQ For the Serbian Paprikash Goulash Recipe
Question: What ingredients are needed for a Serbian Paprikash Goulash recipe?
A: A Serbian Paprikash Goulash recipe typically includes beef or pork, onions, garlic, paprika, tomatoes, bell peppers, potatoes, broth, and spices. Some variations may use white wine or sour cream for extra depth.
Question: How long does it take to cook a Serbian Paprikash Goulash recipe?
A: A Serbian Paprikash Goulash recipe usually takes about 2 to 3 hours to cook, allowing the meat to become tender and the flavors to blend. Slow simmering enhances the richness of the dish.
Question: Can I make a Serbian Paprikash Goulash recipe in a slow cooker?
A: Yes, a Serbian Paprikash Goulash recipe can be made in a slow cooker. Brown the meat and sauté the onions before transferring everything to the slow cooker. Cook on low for 6 to 8 hours for the best results.
Question: What is the best meat to use for a Serbian Paprikash Goulash recipe?
A: The best meat for a Serbian Paprikash Goulash recipe is beef chuck or pork shoulder. These cuts are well-marbled and become tender when slow-cooked, absorbing the rich paprika-based sauce.
Question: How can I store and reheat a Serbian Paprikash Goulash recipe?
A: A Serbian Paprikash Goulash recipe can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally. It can also be frozen for up to 3 months.
Serbian Paprikash Goulash Recipe
Ingredients
- 3 lbs Beef chuck roast or blade roast
- 3 cups Yellow Onion chopped
- 4 cups Beef Stock
- 3 tbsp Tomato Purée Italian (passata)
- 1 tsp Sea Salt to taste
- 1/2 tsp Black Pepper
- 1 tsp Red Pepper crushed flakes
- 1 tsp Sweet Paprika
- 1 cup Olive oil
Instructions
Prepare the Gevirc
- Finely chop parsley, garlic, and bacon. Mince thoroughly using a two-handed chopping motion. Store in a sealed container in the fridge.
Prep the Meat and Onions
- Trim excess fat and cut meat into 1-inch cubes, slicing against the grain for tenderness. Chop onions—use at least 50% of the meat’s weight, preferably more.
Cook the Goulash
- Coat a large pot with olive oil, add onions in an even layer, and top with cubed meat. Cover and cook over medium-high heat (8/10) for 15 minutes without stirring.
- Stir, cover again, and cook for another 15–25 minutes. If dry, add ½ cup stock. The meat should start sticking to the pot to form a fond—watch closely to avoid burning.
- Stir and add 1 cup stock, deglazing the pot. Cover, reduce heat to medium-low (2/10), and cook for 130 minutes. Stir every 15–20 minutes, adding stock gradually to keep the meat about 60–70% submerged.
Season and Finish
- Season with salt, pepper, sweet paprika, and hot pepper flakes. Stir in Gevirc, tomato passata, and remaining stock. If the sauce is too thick, add water. Cover, bring to a simmer, and cook for 15–20 minutes.
Taste and Serve
- Adjust seasoning, ensuring enough salt for balance. Serve warm over mashed potatoes or polenta.
1 comment
The slow-simmered meat was incredibly tender, and the paprika-infused sauce was rich and full of depth. The consistency was perfect for spooning over mashed potatoes or rice. The guests loved how hearty it was, and the bold, smoky flavor stood out in every bite.