Hungarian Goulash

Goulash is paired with sourdough bread for mopping up that delicious sauce.

Hungarian Goulash

My husband’s family is from Central & Eastern Europe. We have spent several Christmases eating the traditional mushroom soup, fried fish, and poppy seed rolls. I adore the food from this region which is why I am on a mission to recreate some of my husband’s favorite dishes. Originally from Hungary, goulash begs to be served in chillier months as the primary ingredient, sweet Hungarian paprika, warms the soul from the inside out.

Goulash can be made from beef, pork, veal, or lamb. In this version, I am using a whole chuck roast to save a bit of money plus I enjoy cutting my own stew pieces as I find the ones from the grocery store to be inconsistent in size. Now, if you really want to make a special version of goulash, request from beef cheeks from your butcher. Serve with egg noodles, dumpling, or in my case, a good hunk of sourdough bread to wipe up the delicious sauce from your bowl.

Ingredients for Goulash

• 2.5-3 lbs chuck roast

• 1/4 cup rendered canola or vegetable oil, divided

• 4 large onions, thinly sliced

• 3 tablespoon finely chopped garlic

• 1, 16-oz jar roasted red bell peppers, seeds removed

• 4 carrots, peeled and chopped into large chunks

• 1/4 cup tomato paste

• 1/4 cup dry sherry

• 8 cups low sodium chicken or beef broth

• 1 tablespoon plus 2 teaspoons sweet paprika

• 2 teaspoons hot paprika

• 1 teaspoons ground fenugreek or cumin

• 2 teaspoons caraway seeds, toasted and freshly ground

• 3 tablespoons apple cider vinegar

• 1 teaspoon finely chopped fresh rosemary

• Salt and pepper

Serve 4

Directions for the Goulash

1. Trim your chuck roast of any excess fat or sinew. Then, cut into bite-sized cubes, about 1 1/2”-inches. Apply Kosher salt generously to the pieces of meat. Optionally, place the seasoned pieces of chuck in the in the fridge overnight to both season the inside of the meat and dry the surface of the meat before cooking. If not, pat the pieces of meat dry with a paper towel so that it browns better in the pot.

2. Heat a Dutch oven with two tablespoons of vegetable oil over medium high heat. In batches, brown your pieces of chuck for a few minutes on each side. Remove from the pan and set aside. Reduce the heat to medium. Add the sliced onions and a bit of Kosher salt. Make sure you scrape the fond from the bottom of the pan. Caramelize for 45 minutes or until they are soft and brown but not crispy.

3. While the onions are going, pulse the carrots and roasted peppers in a food processor until they form small chunks. Set aside.

4. Once the onions are caramelized, add the tomato paste and spices. Next, deglaze with the sherry and cook for one minute before adding the carrot and red pepper mixture. Cook this for another two minutes before adding the stock.

5. Return the browned pieces of chuck to the Dutch oven and reduce the heat to low. Cover, leaving a small opening with the lid, and simmer on low for two hours, checking at the one and half hour mark. The beef should be fork tender at this point. Just before serving, add the apple cider vinegar and check for any remaining seasonings needed. The sauce should be thick and chunky - perfect for mopping up with bread.