Goulash
Hungarian beef stew with paprika, carrots and potatoes
Ingredients
- 4 cups chicken stock or beef stock
- 4 packets unflavored gelatin (1 oz or 30g total)
- 2 tbsp oil
- 3 lbs boneless beef chuck roast cut into bite sized pieces
- salt and pepper
- 4 medium carrots diced
- 2 celery stalks diced
- 1 large onion sliced
- 2 red bell peppers sliced
- 4 garlic cloves minced
- 1/2 cup sweet Hungarian paprika
- 1 tbsp soy sauce
- 1 tbsp fish sauce optional
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp flour
- 1 lb Yukon gold potatoes peeled and cubed
- 1-2 tbsp apple cider vinegar
- fresh or dried parsley for serving
Instructions
- Heat oven to 300. Pour chicken or beef stock into a bowl and sprinkle all the gelatin over and set aside. In a large dutch oven, heat the oil to shimmering and season the beef all over with salt and pepper.
- Cook beef in small batches, allowing it to get well browned before moving and it and transferring each batch to a plate as you go. After you have cooked all the beef, reduce heat to medium and add a little more oil if needed and add the carrots, onion, celery, garlic and bell pepper to the pan and sprinkle with a pinch of salt.
- Cook, stirring occasionally until the vegetables start to brown, 8-10 minutes. Sprinkle with the paprika and cook, until fragrant. Add in the stock/gelatin, soy sauce, fish sauce, bay leaves and thyme. Toss the beef with the flour and then add it in.
- Bring to a boil and mix well. Cover and place into the oven. Cook for 2 hours, checking occasionally to see where liquid level is and add a little water if getting too low. Add potatoes and continue to cook another 45 - 60 min until potatoes are tender. Remove the bay leaves and if needed you can bring to a boil on the stove to reduce the broth to a thick consistency. Add a tbsp of vinegar and taste and adjust with more vinegar and salt and pepper. Serve with parsley on top.
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