Traditional Goulash Recipe | Recipe Cart | Recipe Cart

Ingredients

• 4 cups (950ml) homemade or store-bought low-sodium chicken stock
• 4 packets powdered unflavored gelatin (1 ounce; 30g)
• 2 tablespoons (30ml) vegetable oil
• 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces
• 2 small stalks celery (3 ounces; 85g)
• 1 large yellow onion, thinly sliced (10 ounces; 275g)
• 2 red bell peppers, thinly sliced (8 ounces; 225g)
• 4 cloves garlic, thinly sliced
• 1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Asian fish sauce
• 2 bay leaves
• 4 sprigs thyme
• 2 tablespoons flour (about 3/4 ounce; 20g)
• 1 pound (450g) Yukon Gold potatoes, peeled and cubed
• 1 to 2 tablespoons (15 to 30ml) apple cider vinegar
• Chopped fresh parsley leaves, for serving