Celiac.com 04/10/2014 - Like many foods that travel from distant lands to America only to be reduced to a shadow of their former glory, goulash often gets a bad rap.
This recipe blends cubes of juicy beef with paprika, balsamic vinegar and spices to deliver a delightful gluten-free meal that will have your eaters asking for seconds.
- 2½ pounds boneless beef chuck roast, cut into 2-inch cubes
- 4 cups chicken broth, divided
- 2 onions, chopped
- 4 cloves garlic, crushed
- ½ cup tomato paste
- 2½ tablespoons red wine vinegar
- 2 tablespoons + 2 teaspoons olive oil
- 2 tablespoons Hungarian paprika
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried marjoram
- ½ teaspoon dried basil
- ¾ teaspoon ground thyme
- ½ teaspoon cayenne pepper
- 1 teaspoon sugar
- 2 bay leaves
Season beef with salt and black pepper.
Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and keep drippings in the skillet.
Heat skillet to medium; stir onions into the reserved drippings, drizzle olive oil over onions, season with ½ teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
Combine paprika, caraway seeds, black pepper, marjoram, thyme, basil, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
Stir 3 cups chicken broth into beef mixture.
Add tomato paste, garlic, vinegar, sugar, ½ teaspoon salt, and bay leaf.
Bring stockpot to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, about 1½ to 2 hours.
I like to serve it over rice, but it also goes nicely with roasted potatoes.