I made this Goulash last night and it was a HIT! I think I may try with venison... if my hunter man get's his deer.
Spicy Goulash
- 4 pounds chuck, trimmed of excess fat, cut into 1 1/2 to 2-inch cubes
- 1/4 cup olive oil
- 4-6 cups finely diced onions
- 2 cups peeled and diced carrots
- 1 Anaheim pepper, seeded and finely diced
- 1 serrano pepper, seeded (I left the seeds in) and minced
- 1/4 cup tomato paste
- 2 tablespoons whole caraway seeds, toasted and ground
- 1 tablespoon sweet Hungarian paprika
- 2 tablespoons hot Hungarian paprika
- 1 teaspoon red chili flakes
- 2 tablespoons freshly minced marjoram leaves
- 2 teaspoons freshly minced thyme leaves
- 1/4 cup balsamic vinegar
- 4 cups chicken stock, low-sodium
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 325 degrees F.
- Season the chuck with the salt and pepper, to taste.
- In a large oven safe Dutch oven (prefer porcelain coated cast iron) over medium-high heat, add the olive oil and heat until just smoking.
- Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides.
- Remove the meat from the pan to a baking sheet, or something that can catch the juices.
- Add the onions and carrots to the Dutch oven and pan and cook for 5 to 6 minutes, the moisture from the onions will loosen the fond, so stir often.
- Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated.
- Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute.
- Add in the caraway, sweet and hot paprika, the red chili flakes, the marjoram, and thyme.
- Deglaze with the balsamic and let reduce for 2 minutes.
- Slowly add the stock, then add the beef and any juices collected from the meat.
- Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine.
- Cover and cook in the preheated oven for 2 hours, stirring occasionally.
- Adjust the seasoning with salt and pepper, to taste
- Serve with rice or pasta
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