Monday, October 24, 2011

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 


  • 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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