Ever since childhood I have loved Goulash, and everything with green peppers involved. I can cook a mean one easily without blinking, but I’m also forever researching and looking what else is out there. And lo and behold, Guy Fieri has a recipe up that doesn’t even involve green peppers! Of course I needed to try, and it’s of course amazing, and of course I felt the need to share it with you! I will post the link to the original recipe at the bottom, because I adjusted it a tad bit, and only because I was unable to find some of the ingredients.
What you’ll need:
- 4 pounds of chuck, cut into 1 1/2 to 2 inch cubes
- 1/4 cup of oil
- 6 cups dices onions
- 2 cups peeled and diced carrots
- 1 Serrano pepper, seeded and minced
- 1 Chile Verde, seeded and minced
- 1 cup finely diced shallots
- 1/4 cup tomato paste
- 1 tbsp ground caraway seeds
- 3 tbsp Paprika
- 1 tsp red chili flakes
- 2 tbsp freshly minced marjoram leaves
- 2 tsp freshly minced thyme leaves
- 1/4 cup balsamic vinegar
- 4 cups chicken stock
- 2 bay leaves
- salt and pepper
Preheat the oven to 325 degrees.
Season the meat with salt and pepper. In a dutch oven, heat the oil, then brown the meat on all sides in batches, don’t crowd the meat. Set the meat aside.
Add the onions and carrots and cook for 5 minutes, while stirring often. Add the peppers and shallots and cook for 3 minutes.
Stir in tomato paste and cook for one minute. Add caraway, paprika, red chili flakes, marjoram and thyme.
Deglaze with the balsamic vinegar and cook for 1 minute. Add Bay leaves, and chicken broth. Return the beef to the Dutch oven, together with whatever liquids have accumulated. Stir well. Cover and place into the oven. Cook for 2 hours, stirring occasionally. Adjust the seasoning with salt and pepper. Serve with egg noodles.