Hungarian Goulash

Name: Hungarian Goulash
Ingredients: 1/2 cup drained jarred roasted red peppers; 1 tablespoon lemon juice; 1 teaspoon white sugar; 3/4 teaspoon hot paprika; Kosher salt; 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

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Ingredients

1/2 cup drained jarred roasted red peppers
1 tablespoon lemon juice
1 teaspoon white sugar
3/4 teaspoon hot paprika
Kosher salt
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