WEEKDAYS 1e|12c|p

Fall Harvest Hungarian Goulash

Michael Symon
|
Servings: 6 - 8
|
easy
|
2+ hr

A great fall dish!


  • Ingredients
  • step-by-step directions
Ingredients
Fall Harvest Hungarian Goulash
  • 1/4 cup olive oil
  • 3/4 pounds beef chuck roast (trimmed, cut into 1 1/2-inch pieces)
  • 2 portobello mushrooms (gills cleaned, halved and sliced)
  • 2 large Spanish onions (peeled, sliced)
  • 2 green bell peppers (tops removed, seeded, sliced)
  • 3 garlic cloves (peeled, roughly chopped)
  • 2 small sweet potatoes (peeled, large dice)
  • 1 teaspoon caraway seeds (crushed)
  • 2 tablespoons Hungarian paprika
  • 2 cups chicken stock (low sodium)
  • 1 cup water
  • 1 28- ounce can whole peeled tomatoes (crushed)
  • 2 tablespoons parsley (finely chopped, plus more to serve)
  • quinoa rotini (to serve)
  • greek yogurt (full fat, to serve)
  • dill (finely chopped, to serve)
  • Kosher salt and freshly ground black pepper
Directions
  • Heat a large heavy bottomed pot over medium heat and add the olive oil. Season the meat with Kosher salt and freshly ground black pepper, then add it to the pan. Deeply brown the meat on all sides, about 10 minutes, then remove from the pan and set aside.
  • To the same pot add the mushrooms, onions and bell peppers. Cook while stirring occasionally until the vegetables begin to soften and brown, about 5 minutes. Stir in the garlic, sweet potatoes, caraway seeds and paprika and toast until fragrant, about 2 minutes.
  • Add the stock, water and tomatoes and add the beef back in along with any juices that have accumulated and bring to a gentle boil. Reduce to a simmer and cook until the beef is tender and the liquid is slightly reduced, about 2 hours. Stir in some fresh parsley.
  • Cook the pasta according to package directions then serve the goulash over it, topped with a dollop of Greek yogurt. Add some extra parsley and dill on top.
  • Tip: If your local market doesn't carry quinoa pastas, substitute with whole wheat pasta!
Similar categories: Pasta Beef

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