{"kind":"doc","doc":{"title":"Goulash, two ways","section":{"slug":"recipes","name":"Recipes"},"rkey":"1602522360000-goulash","cid":"bafkreigzuvv6xy27ezz55in7udkme3ga5jdbbnervfxbrk3hzxu2uhij3y","renderKey":"bafkreigzuvv6xy27ezz55in7udkme3ga5jdbbnervfxbrk3hzxu2uhij3y@2020-10-12T15:46:00Z@2026-07-29T21:20:26Z@Recipes|","href":"/recipes/1602522360000-goulash","publishedAt":"2020-10-12T15:46:00Z","updatedAt":"2026-07-29T21:20:26Z","tags":["goulash","soup","stew","meat","vegetarian","grilled","rotisserie","chuck-roast","paprika","hungarian","slow-cooking"],"description":"Hearty goulash with roasted vegetables in paprika broth, available in both vegetarian and meat versions with rotisserie chuck roast.","readingMinutes":5,"markdown":"```recipe\nyield: \"2 servings of each\"\ntime: \"45 min active · 3 h total\"\n\ningredients:\n  - { id: roasted-bell-peppers, item: \"roasted bell peppers\", amount: \"⅔ large\", note: \"grilled, peeled, and diced\", group: \"Base Stock\" }\n  - { id: fresno-chili, item: \"Fresno chili\", amount: \"⅓\", note: \"grilled, peeled, and diced\", group: \"Base Stock\" }\n  - { id: roasted-garlic, item: \"roasted garlic\", amount: \"1–2 cloves\", note: \"grilled, peeled, and mashed\", group: \"Base Stock\" }\n  - { id: roasted-shallot, item: \"roasted shallot\", amount: \"⅓ large\", note: \"grilled, peeled, and diced\", group: \"Base Stock\" }\n  - { id: black-pepper, item: \"black pepper\", amount: \"to taste\", group: \"Base Stock\" }\n  - { id: chuck-roast, item: \"chuck roast\", amount: \"⅓ lb\", note: \"rotisserie roasted\" }\n  - { id: salt-and-pepper, item: \"salt and pepper\", amount: \"to taste\", note: \"seasoning for rotisserie\" }\n  - { id: butter, item: \"butter\", amount: \"⅔ tbsp\", group: \"Base Stock\" }\n  - { id: onion, item: \"onion\", amount: \"⅓ large\", note: \"diced\", group: \"Base Stock\" }\n  - { id: carrots, item: \"carrots\", amount: \"1 medium\", note: \"diced\", group: \"Base Stock\" }\n  - { id: sweet-paprika, item: \"sweet paprika\", amount: \"⅔ tbsp\", group: \"Base Stock\" }\n  - { id: smoked-paprika, item: \"smoked paprika\", amount: \"⅓ tbsp\", group: \"Base Stock\" }\n  - { id: ground-cumin, item: \"ground cumin\", amount: \"⅓ tsp\", group: \"Base Stock\" }\n  - { id: ground-caraway-seeds, item: \"ground caraway seeds\", amount: \"⅓ tsp\", note: \"optional\", group: \"Base Stock\" }\n  - { id: vegetable-broth, item: \"vegetable broth\", amount: \"2 cups\", note: \"or water with bouillon\", group: \"Base Stock\" }\n  - { id: bay-leaves, item: \"bay leaves\", amount: \"⅔\", group: \"Base Stock\" }\n  - { id: salt, item: \"salt\", amount: \"to taste\", group: \"Base Stock\" }\n  - { id: potatoes-2, item: \"potatoes\", amount: \"1 medium\", note: \"diced\" }\n  - { id: red-wine, item: \"red wine\", amount: \"40 ml\", note: \"optional\" }\n  - { id: sour-cream, item: \"sour cream\", amount: \"40 ml\", note: \"for garnish\" }\n  - { id: potatoes, item: \"potatoes\", amount: \"1 medium\", note: \"diced\" }\n  - { id: zucchini, item: \"zucchini\", amount: \"⅓ large\", note: \"diced\" }\n  - { id: mushrooms, item: \"mushrooms\", amount: \"⅔ cups\", note: \"sliced\" }\n  - { id: green-beans, item: \"green beans\", amount: \"⅓ cup\", note: \"trimmed\" }\n\nsteps:\n  - id: s1\n    prep: true\n    do: \"season the chuck roast\"\n    detail: \"Season the chuck roast generously with salt and pepper.\"\n    phase: \"Prep\"\n  - id: s2\n    prep: true\n    do: \"dice the onion\"\n    detail: \"Prepare the vegetables: dice the onion, carrots, and potatoes; trim the green beans; slice the mushrooms and zucchini.\"\n    phase: \"Prep\"\n  - id: v1_1\n    in: [roasted-bell-peppers, fresno-chili, roasted-garlic, roasted-shallot, black-pepper, chuck-roast, salt-and-pepper]\n    do: \"place a cast iron pan\"\n    detail: \"Preheat your charcoal grill and set up the rotisserie. Place a cast iron pan underneath the roast to catch the drippings. Place the garlic, shallot, bell peppers, and Fresno chili on the grate above the rotisserie so they roast while the chuck turns. Cook the chuck roast on the rotisserie until it reaches an internal temperature of about 130-135°F for medium-rare, or longer for a more well-done roast.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_2\n    in: [v1_1]\n    do: \"grill the garlic\"\n    for: \"15–20 min\"\n    detail: \"Grill the garlic, shallot, and peppers until charred and soft. Remove them from the grill, peel, and set aside. Mash the roasted garlic cloves. Dice the roasted shallot. Peel and dice the roasted bell peppers and Fresno chili.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_3\n    in: [v1_2]\n    do: \"let it rest for at least\"\n    for: \"10 min\"\n    detail: \"Once the roast is done, let it rest for at least 10 minutes, then cut into bite-sized pieces. Reserve the drippings from the cast iron pan.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_4\n    in: [v1_3, butter, onion, carrots, sweet-paprika, smoked-paprika, ground-cumin, ground-caraway-seeds]\n    do: \"heat 2 tsp\"\n    for: \"5–7 min\"\n    detail: \"Heat 2 tsp of butter in a large oven-safe pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the diced carrots, roasted shallot, mashed roasted garlic, roasted bell peppers, and Fresno chili. Cook for another 5 minutes, stirring frequently. Stir in the sweet paprika, smoked paprika, cumin, and caraway seeds (if using). Cook for another minute to toast the spices.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_5\n    in: [v1_4, vegetable-broth, bay-leaves, salt]\n    do: \"pour in the vegetable\"\n    for: \"20–30 min\"\n    detail: \"Pour in the vegetable broth, add bay leaves, and bring to a boil, then reduce to a simmer. Season with salt and pepper. Simmer the stock for 20-30 minutes to develop the flavors.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_6\n    in: [v1_5, potatoes-2, red-wine]\n    do: \"keep the remaining half\"\n    for: \"30–40 min\"\n    detail: \"Keep the remaining half of the stock in the original pot. Add the rotisserie chuck roast pieces and the reserved drippings from the cast iron pan. Pour in red wine (optional) and bring to a simmer. Add the diced potatoes and cook for 30-40 minutes, or until the beef is tender and the potatoes are cooked through. Adjust seasoning with salt and pepper if needed.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_7\n    in: [v1_6]\n    do: \"preheat the oven\"\n    for: \"2 h\"\n    detail: \"Preheat the oven to 275°F (135°C). Place the oven-safe pot with both goulashes (in separate pots or sections) in the oven. Cover the pot(s) and slow-cook in the oven for 1.5 to 2 hours, allowing the flavors to meld and the meat to become more tender. Remove from the oven and check seasoning, adjusting as needed.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v1_8\n    in: [v1_7, sour-cream]\n    do: \"serve both goulash\"\n    detail: \"Serve both goulash versions with crusty bread or over egg noodles, if desired. Garnish both versions with fresh parsley and a dollop of sour cream for the meat version.\"\n    phase: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n    title: \"Meat Goulash (with Rotisserie Chuck Roast)\"\n  - id: v2_1\n    in: [roasted-bell-peppers, fresno-chili, roasted-garlic, roasted-shallot, black-pepper]\n    do: \"grill the garlic\"\n    detail: \"Grill the garlic, shallot, and peppers until charred and soft. Remove them from the grill, peel, and set aside. Mash the roasted garlic cloves. Dice the roasted shallot. Peel and dice the roasted bell peppers and Fresno chili.\"\n    phase: \"Vegetarian Goulash\"\n  - id: v2_2\n    in: [v2_1]\n    do: \"let it rest for at least\"\n    for: \"15–20 min\"\n    detail: \"Once the roast is done, let it rest for at least 10 minutes, then cut into bite-sized pieces. Reserve the drippings from the cast iron pan.\"\n    phase: \"Vegetarian Goulash\"\n  - id: v2_3\n    in: [v2_2, butter, onion, carrots, sweet-paprika, smoked-paprika, ground-cumin, ground-caraway-seeds]\n    do: \"heat 2 tsp\"\n    for: \"5–7 min\"\n    detail: \"Heat 2 tsp of butter in a large oven-safe pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the diced carrots, roasted shallot, mashed roasted garlic, roasted bell peppers, and Fresno chili. Cook for another 5 minutes, stirring frequently. Stir in the sweet paprika, smoked paprika, cumin, and caraway seeds (if using). Cook for another minute to toast the spices.\"\n    phase: \"Vegetarian Goulash\"\n  - id: v2_4\n    in: [v2_3, vegetable-broth, bay-leaves, salt]\n    do: \"pour in the vegetable\"\n    for: \"20–30 min\"\n    detail: \"Pour in the vegetable broth, add bay leaves, and bring to a boil, then reduce to a simmer. Season with salt and pepper. Simmer the stock for 20-30 minutes to develop the flavors.\"\n    phase: \"Vegetarian Goulash\"\n  - id: v2_5\n    in: [v2_4, potatoes, zucchini, mushrooms, green-beans]\n    do: \"ladle half of the stock\"\n    for: \"20 min\"\n    detail: \"In a separate pot, ladle half of the stock base. Add the diced potatoes, zucchini, mushrooms, and green beans to the vegetarian stock. Simmer for 20 minutes, or until the vegetables are tender. Adjust seasoning with salt and pepper if necessary.\"\n    phase: \"Vegetarian Goulash\"\n  - id: v2_6\n    in: [v2_5]\n    do: \"preheat the oven\"\n    for: \"2 h\"\n    detail: \"Preheat the oven to 275°F (135°C). Place the oven-safe pot with both goulashes (in separate pots or sections) in the oven. Cover the pot(s) and slow-cook in the oven for 1.5 to 2 hours, allowing the flavors to meld and the meat to become more tender. Remove from the oven and check seasoning, adjusting as needed.\"\n    phase: \"Vegetarian Goulash\"\n    title: \"Vegetarian Goulash\"\n```\n","media":{},"series":{},"related":[{"title":"Spicy Tom Kha with Char-grilled Pork Loin","href":"/recipes/1729456768249-spicy-tom-kha-with-char-grilled-pork-loin","section":"recipes","description":"Spicy coconut tom kha with mushrooms and tofu, served with char-grilled pork loin in a soy-lime marinade.","publishedAt":"2024-10-20T13:39:00Z"},{"title":"Summer chili, two ways","href":"/recipes/1717954493179-summer-chili-two-ways","section":"recipes","description":"Dual-batch recipe for grilled meat and vegetarian chilis with toppings. 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