Guid's Goulash for Zlotowitz Recipe

Name: Guid's Goulash for Zlotowitz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chuck, trimmed of excess fat, cut into 1 1/2 to 2-inch cubes; 1/4 cup olive oil; 6 cups finely diced onions; 2 cups peeled and diced carrots; 1 Anaheim pepper, seeded and finely diced; 1 serrano pepper, seeded and minced; 1 cup finely diced shallots; 1/4 cup tomato paste; 2 tablespoons whole caraway seeds, toasted and ground; 1 tablespoon sweet Hungarian paprika; 2 tablespoons hot paprika (pimenton, a Spanish hot paprika); 1 teaspoon red chili flakes; 2 tablespoons freshly minced marjoram leaves; 2 teaspoons freshly minced thyme leaves; 1/4 cup balsamic vinegar; 4 cups chicken stock, low-sodium; 2 bay leaves; Kosher salt and freshly ground black pepper

Servings: persons

4 pounds chuck, trimmed of excess fat, cut into 1 1/2 to 2-inch cubes
1/4 cup olive oil
6 cups finely diced onions
2 cups peeled and diced carrots
1 Anaheim pepper, seeded and finely diced
1 serrano pepper, seeded and minced
1 cup finely diced shallots
1/4 cup tomato paste
2 tablespoons whole caraway seeds, toasted and ground
1 tablespoon sweet Hungarian paprika
2 tablespoons hot paprika (pimenton, a Spanish hot paprika)
1 teaspoon red chili flakes
2 tablespoons freshly minced marjoram leaves
2 teaspoons freshly minced thyme leaves
1/4 cup balsamic vinegar
4 cups chicken stock, low-sodium
2 bay leaves
Kosher salt and freshly ground black pepper

1
Preheat the oven to 325 degrees F.
2
Season the chuck with the salt and pepper, to taste.
3
In a large oven safe Dutch oven (prefer porcelain coated cast iron) over medium-high heat, add the olive oil and heat until just smoking.
4
Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides.
5
Remove the meat from the pan to a baking sheet, or something that can catch the juices.
6
Add the onions and carrots to the Dutch oven and pan and cook for 5 to 6 minutes, the moisture from the onions will loosen the fond, so stir often.
7
Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated.
8
Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute.
9
Add in the caraway, sweet and hot paprika, the red chili flakes, the marjoram, and thyme.
10
Deglaze with the balsamic and let reduce for 2 minutes.
11
Slowly add the stock, then add the beef and any juices collected from the meat.
12
Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine.
13
Cover and cook in the preheated oven for 2 hours, stirring occasionally.
14
Adjust the seasoning with salt and pepper, to taste, and serve with Grilled Polenta, if desired.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 pounds chuck, trimmed of excess fat, cut into 1 1/2 to 2-inch cubes, 1/4 cup olive oil, 6 cups finely diced onions, 2 cups peeled and diced carrots, and more.

Yes, Guid's Goulash for Zlotowitz falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Guid's Goulash for Zlotowitz

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions