2 hours 40 minutes
Goulash can be traced back to 9th century Hungarian shepherds who would dry meats and veggies then later add hot water to make soup. Paprika was introduced in the 16th century. Goulash is often served over egg noodles or spätzle, but many variations use potatoes, including this one. Potatoes bring a hearty feel to the dish, while conveniently thickening the sauce.
Note: One whole pepper of either color is fine; the 1/2 of each adds visual appeal only.
- 2 lbs. Aspen Ridge® chuck roast, cut into 1-inch pieces
- 2 small onions, blended
- 4 cloves garlic, minced
- 2 1/2 Tablespoons Hungarian paprika
- 1 Tablespoon tomato paste
- 1 cup each chicken and beef broths
- 1 bay leaf
- 1/2 tsp each dried marjoram, caraway seeds
- 1/2 green pepper, cut into bite-sized pieces
- 1/2 red pepper, cut into bite-sized pieces
- 2 large russet potatoes, peeled and cut into bite-sized pieces
- 2 Tablespoons lard (coconut oil is okay too)
- Sprinkle chuck roast pieces with salt and pepper.
- Warm up one tablespoon of lard in a dutch oven on medium heat for a few minutes, then brown half of the meat, turning every couple minutes. Chunks should be nice and browned after about six minutes. Remove them and set aside. Add the second tablespoon of lard and brown the other half of the meat in the same way. Then remove and set aside with the other meat.
- Add the blended onion to the dutch oven and sauté until softened and slightly translucent, about five minutes. It will probably start drying up, which is fine. This is a good time to preheat your oven to 325 degrees.
- Add the garlic and sauté for another minute.
- Add the tomato paste and paprika, and sauté for another minute.
- Next, add the broths, bay leaf, marjoram and caraway seeds, and stir together until uniform in appearance. Bring to a simmer then add the meat (and its juices), cover, and put in the oven.
- Bake for one hour and ten minutes. During this time you can prep your potatoes and peppers.
- Stir in the peppers and potatoes, cover the dutch oven and bake for another 30 minutes.
- Let the soup rest for a few minutes before serving so the potatoes will thicken the soup. Some people like to stir in a bit of sour cream at the end.
Calories: 962.4, Total Fat: 52.0g, Cholesterol: 143.3mg, Sodium: 862.5mg, Potassium: 2,419.0mg, Total Carbohydrate: 50.1g, Protein: 72.3g, Gluten Free