Traditional Goulash Recipe | Recipe Cart

Name: Traditional Goulash Recipe | Recipe Cart
Total time: 3 min
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; 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

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This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal.

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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
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