Goulash, two ways
Hearty goulash with roasted vegetables in paprika broth, available in both vegetarian and meat versions with rotisserie chuck roast.
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Ingredients
- ⅔ large roasted bell peppers, grilled, peeled, and diced
- ⅓ Fresno chili, grilled, peeled, and diced
- 1–2 cloves roasted garlic, grilled, peeled, and mashed
- ⅓ large roasted shallot, grilled, peeled, and diced
- ⅓ lb chuck roast, rotisserie roasted
- seasoning for rotisserie
- ⅔ tbsp butter
- ⅓ large onion, diced
- 1 medium carrots, diced
- ⅔ tbsp sweet paprika
- ⅓ tbsp smoked paprika
- ⅓ tsp ground cumin
- ⅓ tsp ground caraway seeds, optional
- 2 cups vegetable broth or water with bouillon
- ⅔ bay leaves
- 1 medium potatoes, diced
- 40 ml red wine, optional
- 40 ml sour cream, for garnish
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