Hungarian Goulash
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Ingredients:
▪ 3 lb (1.5 kg) chuck roast, 1–2 in cubes
▪ salt & pepper
▪ 40 g (3 Tbsp) olive oil
▪ 600 g (4 lg) yellow onion, small dice
▪ 20 g (6 cloves) garlic, minced
▪ 30 g (2 Tbsp) tomato paste
▪ 50 g (¼ c) sweet paprika
▪ 2 packs (14 g) gelatin
▪ 1000 g (4 c) stock (chicken or beef)
▪ 3 bay leaves
▪ 5 g (1 heaping tsp) BTB beef base
▪ 150 g (2) red bell peppers, lg dice
▪ 300 g (3 med) carrots, chunky dice
▪ 450 g (3 med) potatoes, 1 in dice
▪ sour cream & chives (for garnish)
Instructions:
Toss meat in oil, salt and pepper. Lay out on a sheet tray with a wire rack and broil on high until meat is fully browned.
While meat is browning, in a dutch oven, heat about 3 tbsp of oil and sweat onions on medium low until they are light brown, about 15 minutes. Add garlic and cook for another minute.
When the meat is out of the oven, set aside and preheat oven to 300 F
Stir in flour and tomato paste and cook until it begins to brown. Turn off the heat and add in paprika and stir for 30 seconds.
Pour in chicken stock, bay leaves, gelatin and Better Than Bouillon and give it a good stir. Bring up to a simmer and cover with a lid. Put the dutch oven in the oven and cook for 90 minutes. When the 90 minutes is up, remove from the oven and pour in carrots. Bell peppers and potatoes. Place back in the oven and cook for another hour.
Pull from the oven and allow to rest for at least 20 minutes but preferably overnight in the refrigerator.
The next day, reheat the goulash and garnish with sour cream and chives.
