The trick is to smoke the meat and not make the meat smoke

SMOKED HUNGARIAN GOULASH

  Date: February 12, 2011
  Favorite: Soups & Stews
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Info
This recipe came from Cook's Illustrated 2011 Soups and Stews special Issue. I really wanted to smoke the meat to add an additional level of flavor. This recipe cautioned to use sweet not smoked paprika, but most goulash recipes I saw actually used smoked paprika. I decided to smoke the beef for 1 hour using a light amount of pecan wood. The rest of the recipe I used straight out of the book. It was a simple recipe with few ingredients but the finished product was rich and hearty with a complex flavor. I love recipes like this that are short on steps and long on flavor. This recipe can be made ahead and it tastes even better the next day.
Related Blog Entries:
Recipe Source:
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CI-Soups & Stews
Cooks Illustrated Soups & Stews 2011:
Genuine Hungarian Beef Stew- - Page 4
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Tray
  • Food Processor
  • Le Crueset Dutch Oven