So I LOVE this version of Hungarian Goulash from chef Michael Symon. He did this Fall Harvest one on "The Chew" but since that show stopped being broadcast over a year ago, the links to it online have disappeared. I am so glad I printed it out back in 2017!
This one is a lighter Goulash but still beef. What brightens/lightens it is the addition of Fall veggies.
It calls for cooking in a dutch oven but it can be done in a crock pot as well with an adjustment on when you add the veggies in.
"Fall Harvest Hungarian Goulash" from Michael Symon
* 1/4 cup olive oil
* 3/4 lb. beef chuck roast(cut into 1.5 inch pieces
* 2 portabella mushrooms
* 2 large Spanish onions
* 2 bell peppers(seeded, sliced)
* 3 garlic cloves
* 2 small sweet potatoes
* 1 teaspoon caraway seeds, crushed
* 2 tablespoons Hungarian paprika
* 2 cups chicken stock
* 1 cup water
* 1 28 oz.. can whole peeled tomatoes(crushed)
* 2 tablespoons parsley(finely chopped,, plus more to serve)
* quinoa rotini(to serve)
* Greek yogurt(to serve)
* dill(finely chopped, to serve)
* Kosher salt and ground black pepper
1- Heat a large heavy bottomed pot over medium heat and add the olive oil. Season the meat with Kosher salt and ground black pepper, then add it to the pan. Deeply brown the meat on all sides, about 10 minutes, then remove from pan and set aside.
2-To the same pot add the mushrooms, onions and 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.
3-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.
4-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.
5-If your local market doesn't carry quinoa pastas, substitute with whole wheat pasta.
Now for my Tips-------
1. If you want to do this in a crock pot, follow Steps 1 and 2 in a pot on the stove and then transfer ingredients at this point to the crock pot. In Step 3 omit adding the water and cook on low for 3-5 hours depending on the heat variances of your crock pot and how soft/tender you want your beef and veggies.
2. Using smoked paprika will result in a better flavor over plain paprika.
3. I put my caraway seeds in the blender to crush them as I don't own a mortar and pestle.
4. I serve over egg noodles or any pasta we like(gluten-free or zoodles too).
5. If you want a thicker sauce, add some corn starch to a ladle of the sauce, stir together then re-add to the pot about 20 minutes before serving.
6. I chunk my peppers not slice them and you can add or reduce the amount of the veggies depending on your taste. We like this with more peppers and sweet potatoes.
7. You could also substitute other Fall squashes for the sweet potatoes....butternut, acorn, etc. Use what you like and/or what you have.
8. Sour Cream or Greek yogurt works as a topping, or leave it off altogether if you aren't a fan of either.
I hope some one will give this recipe a try if you like beef. It's a winner!