Goulash

Servings: 12 Portions

Author: Per Asmussen

Keyword: beef, Beef Chuck Roast, Dinner, simmered

Prep Time: 20

Cook Time: 2

Metric - US Customary

Ingredients

1200 gram Beef Chuck Roast Cut the beef into strips or cubes. For example, from chuck, shoulder, or similar
Ghee Can be replaced with butter and oil
Salt From the grinder
Pepper From the grinder
1 pcs. Leek Or 2 if they are small
0.5 pcs. Celery
2 pcs. Carrots Large
2 pcs. Onion
3 cloves Garlic
68 gram Tomato Puree
28 gram Paprika
200 gram White Wine
800 gram Beef Stock
16 gram Balsamic Vinegar
15 gram Lemon Juice
50 gram Butter
48 gram Wheat Flour
200 gram Cream
1 pcs. Red bell pepper

Instructions

1. Brown the meat in 3 stages over high heat instead of frying it all at once.
2. Once the meat is browned, place it in the Dutch oven and season with salt and pepper.
3. While the meat is browning, cut carrots, celery root, leeks, onions, and garlic into smaller pieces.
4. When all the meat is out of the pan, add ghee / equal parts butter and oil to the pan along with tomato paste and paprika.
5. Let it gain a bit of color and then add celery, carrots, onions, garlic, and leek.
6. Sauté over medium heat for 5 minutes. They do not need to gain color.
7. Transfer all the contents of the pan into your Dutch oven. Feel free to use a spatula to get everything out.
8. Add wine and broth. All the meat should be covered, so you may need to use a bit more.
9. Add balsamic vinegar and lemon juice and place the lid on the Dutch oven.
10. Place the Dutch oven in the oven at 150 degrees Celsius (302 degrees Fahrenheit) conventional oven. The dish needs at least 1.5 hours, but if you have time, let it cook longer. I gave mine 4 hours in the oven.
11. When you take it out of the oven, your goulash is ready. However, it is on the thin side, so I prefer to thicken it before serving. This can be done by adding a flour-based slurry or making a roux. I prefer the latter.
12. Find a large pot and melt the butter over medium-high heat (10 out of 14 on my stove).
13. Add the flour while whisking and once you have a butter/flour mixture, gradually add the liquid from the Dutch oven. I typically use a measuring cup and add 200 milliliters at a time.
14. Continue whisking to avoid lumps, and gradually add 200 milliliters of liquid from the Dutch oven.
15. Add cream and season with salt, pepper, lemon juice, vinegar, and sugar.
16. Cut the bell pepper into smaller pieces and add it to the sauce just to warm it up for a couple of minutes. This adds a bit of crunch to the dish.
17. Finally, add the meat, onions, and carrots from the Dutch oven to the sauce, or you can pour the sauce back into the Dutch oven over the meat and vegetables. I prefer to transfer it to the pot as I typically discard the leeks and celery root because they get too mushy for my taste after such a long time in the Dutch oven.
18. For serving, consider mashed potatoes or cooked rice along with something pickled. It could be pickled red onions, pickled beets, or onion marmalade. Enjoy!