Hungarian Goulash
Vitamix or blender
Dutch oven
1.
In a blender, puree the roasted peppers, lemon juice, sugar, hot paprika, and ½ teaspoon salt until smooth, about 30 seconds. Set aside.
2.
In a large Dutch oven over medium-high, heat the butter and oil until the butter melts. Add the onions and peppers, cooking until the onions are translucent, about 6 minutes. Stir in the celery root, garlic, 1½ teaspoons salt, and ¾ teaspoon pepper, cooking until the vegetables are lightly browned, 5 to 7 minutes.
3.
Add the red pepper puree and beef, followed by 2½ cups of water. Bring to a simmer and cook, uncovered, stirring occasionally, about 45 minutes.
4.
Add sweet paprika and 2 more cups of water. Simmer, uncovered, stirring occasionally, about 30 minutes. Stir in 2 more cups of water. Continue cooking until a skewer inserted into the beef meets slight resistance, about 30 minutes.
5.
Add 3 cups water and bring back to a simmer. Stir in the potatoes. Simmer until the beef and potatoes are tender and the sauce is smooth, about 25 minutes. Adjust seasoning with salt and pepper, then serve, garnished with parsley.
Ingredients
- 1/2 cup drained jarred roasted red peppers
- 1 tablespoon lemon juice
- 1 teaspoon white sugar
- 3/4 teaspoon hot paprika
- Kosher salt and ground black pepper
- 2 tablespoons salted butter
- 1 tablespoon lard or olive oil
- 2 medium yellow onions, finely chopped
- 8 ounces/230 grams red bell pepper (about 2), stemmed, seeded and finely chopped
- 4 ounces/1 cup/115 grams celery root, peeled and shredded on the large holes of a box grater
- 3 medium garlic cloves, microplaned
- 3 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
- 4 ½ tablespoons sweet paprika
- 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
- Chopped fresh flat-leaf parsley for garnish
Cook's Notes
As the air turns crisp, it feels like the perfect time to embrace cozy, slow-cooked dishes. Hungarian Goulash, with its deep red hue and rich, warming spices, is one of those meals that brings comfort and a festive spirit to the table.
Goulash might sound a bit “ghoul,” but there’s nothing to fear—only bold flavors simmered to perfection. Roasted peppers, sweet and hot paprika, and earthy root vegetables give it a rustic depth. Serve it up with a sprinkle of fresh parsley and enjoy with a glass of red wine.