Food & wine pairing
Spanish Goulash
Warm, flavorful, and rich in aroma - a well-made goulash has it all. Savor the rich flavors of this easy Spanish goulash recipe, perfectly paired with our recommended wines. Elevate your meal with this hearty dish and an unforgettable wine experience.
Adding a Spanish twist to a world-renowned dish
eeing the word 'Spanish' in front of goulash may make you raise an eyebrow. Indeed, this revered dish's roots lie in Hungary, where it was invented during the Middle Ages as a basic stew made from dried meats and seasonings. In the 16th century, Hungarians began adding paprika to the recipe, delivering the distinctive and familiar red glow to the dish. By the 18th century, goulash was recognized as a national dish of Hungary, highlighting an exponential growth in prominence for the dish.
Goulash's increase in popularity over the centuries subsequently led to numerous variations emerging more recently including the Spanish version being shared here.
This goulash makes a few notable alterations to a traditional goulash recipe to capture the spirit of the Mediterranean: Spanish goulash emphasizes the use of tomatoes more than goulash traditionally does.
The Spanish variation uses smoked paprika, while goulash traditionally uses regular paprika. Spanish goulash uses fewer bulky vegetables like potatoes and carrots, instead opting for a richer flavor profile using garlic and onions, as well as the rich color tomatoes bring to a dish.
These adjustments allow you to retain all the hearty, stew-like qualities of a Hungarian goulash while capturing the essence of the laid-back Spanish lifestyle.
Ingredients for four servings
- 1.1 lbs / 500 gram beef goulash
- 1.1 lbs / 500 gram onions
- 1.5 lbs / 700 gram diced tomatoes (fresh or canned)
- Three bell peppers, mixed colors
- Three cloves of garlic
- 200ml / 6.75fl.oz. red wine
- 200 ml / 6.75fl.oz. vegetable broth
- 1 tsp smoked paprika
- Salt and pepper
- A pinch of sugar 4 tbsp frying oil
Preparation
Preparing the meat Season the beef with salt, pepper, and smoked paprika. Heat the frying oil in a deep pan or pot and sear the meat on all sides until it develops a nice crust, then remove the meat from the pan.
Sauté the vegetables Dice the tomatoes, bell peppers, and onions, and sauté them in the remaining fat until they start to take on some color.
Add the seared meat back into the pan. Deglaze and simmer Deglaze with vegetable broth and red wine. Peel the garlic, press it, and add it to the goulash.
Stir everything well and let it simmer over low heat for at least 2 hours.
Season to taste and serve Finally, season the finished red wine goulash with salt, pepper, and a pinch of sugar.
We recommend serving with long-grain rice and a fresh green salad.
Wine to sip with your goulash
No matter how delicious a meal is, it can be elevated further by pairing it with a wine that complements its qualities. With its rich complexion and bold aromas, this Spanish goulash recipe pairs wonderfully with a medium to full-bodied Rioja Reserva wine.
Primarily made from the tempranillo grape, Rioja wines are known for being bold and high in tannins, displaying prominent red fruit notes. Aged in oak barrels, Rioja Reserva reveals deeper flavors of dark fruits, spice, earth, and vanilla, making it a perfect match for slow-cooked dishes like goulash.
Enjoy your Rioja Reserva from the RIEDEL Sommeliers Hermitage Glass, which is perfect for elevating the wine's fruit, pepper, and spice aromas and strong tannins.
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