Guid's Goulash For Zlotowitz
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Olive Oil6 cups
Onion (finely diced)2 cups
Carrot (peeled and diced)1 cup
Shallot (finely diced)1 cup
Tomato Paste1 tbsp
Hungarian Paprika (sweet)1 tsp
Red Chili Flakes1 cup
Balsamic Vinegar4 cups
Chicken Stock (low-sodium)Directions:
1
Preheat the oven to 325 degrees F
2
Season the chuck with the salt and pepper, to taste
3
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
4
Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides
5
Remove the meat from the pan to a baking sheet, or something that can catch the juices
6
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
7
Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated
8
Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute
9
Add in the caraway, sweet and hot paprika, the red chili flakes, the marjoram, and thyme
10
Deglaze with the balsamic and let reduce for 2 minutes
11
Slowly add the stock, then add the beef and any juices collected from the meat
12
Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine
13
Cover and cook in the preheated oven for 2 hours, stirring occasionally
14
Adjust the seasoning with salt and pepper, to taste, and serve with Grilled Polenta, if desired