The trick is to smoke the meat and not make the meat smoke
SMOKED HUNGARIAN GOULASH
Date: February 12, 2011 Favorite:Soups & Stews Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Smoked Hungarian Goulash
The meat was a 4 pound chuck eye roast
The roast was cut into 1 1/2” cubes & trimmed of fat
The beef chunks went on the smoker for one hour at 225 degrees. The wood used was pecan which I used sparingly
The paprika paste was made using sweet paprika, tomato paste, smoked red peppers & white vinegar
The ingredients were added to the bowl of a food processor....
and pureed for 2 minutes until they made a smooth paste
The other ingredients for the soup were carrots & onions
The carrots have been cut into 1” chunks & the onions were diced
The onions are softened, but not browned, in the Dutch oven on the stove.
The paprika paste was added next & mixed together with the onion and were heated for 2 minutes
The carrots, beef & a bay leaf were added in and the Dutch oven went into a 325 degree oven for 2 1/2 hours
The goulash after 2 1/2 hours in the oven. It was stirred every 30 minutes.
Some beef broth was added to bring the level of the broth up to within 1/4” of the beef cubes
The goulash went back into the oven for 30 minutes. The last step was to add some sour cream & vinegar
The goulash was served along with some egg noodles & buttermilk bisquits
This goulash was hearty, filling and full of flavor. The smoked beef added another level of great flavor
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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.