As the leaves turn and the air gets crisp, nothing beats the comfort of a hearty, flavorful dish. This Spiced Autumn Goulash brings together tender beef, vibrant vegetables, and warming spices, making it the perfect seasonal favorite.
The key to this goulash is the balance of hearty and aromatic elements. Start with beef chuck, which is perfect for slow cooking due to its marbling, resulting in tender, flavorful bites. Olive oil serves as the starting point for browning the beef and sautéing vegetables, adding a subtle richness. Onions and garlic form the aromatic base, infusing the dish with depth. Red and green bell peppers add sweetness and a pop of color. Carrots and parsnips lend a natural sweetness and earthiness, perfect for fall. Beef broth and red wine create a rich cooking liquid that enhances the beef's flavor. Diced tomatoes add acidity, balancing the richness. The warming spices — paprika, cinnamon, nutmeg, and allspice — give the goulash its distinct, cozy flavor profile. Finish off with salt and pepper to taste, and fresh parsley for a hint of freshness. Optionally, add a dollop of sour cream for creaminess.
This goulash is incredibly versatile. Serve it hot over a bed of egg noodles for a classic pairing that soaks up the savory sauce. Alternatively, pair it with crusty bread to mop up every drop. A side salad with a tangy vinaigrette complements the richness of the goulash beautifully.
Start by heating olive oil in a large pot over medium-high heat. Add the beef cubes and sear them until each side is nicely browned. This step locks in the juices and sets the foundation for a rich flavor. Once browned, remove the beef from the pot and set it aside.
In the same pot, toss in the onions and garlic. Sauté them until they turn translucent, releasing their sweetness. Next, add red and green bell peppers, carrots, and parsnips to the mix. Let them cook for about five minutes, softening slightly and absorbing the aromatic base.
Return the seared beef to the pot. Pour in the beef broth and red wine — this is where the magic happens, as it begins to form a savory sauce. Stir in the diced tomatoes for a touch of acidity, and then add the spices: paprika, cinnamon, nutmeg, and allspice. Season with salt and pepper. Bring the pot to a boil, then reduce the heat to low.
Cover the pot and let it simmer for about 90 minutes. This slow cooking allows the flavors to meld beautifully and the beef to become melt-in-your-mouth tender. Before serving, taste the goulash and adjust the seasoning if needed. Stir in the chopped parsley for a fresh contrast.
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