Hungarian Goulash from the Dutch Oven

Prep30 min
Cook2u 30m
Total30 min
Servings2
LevelLaag

The story

About this recipe

Goulash is a hearty meal that's perfect for cold days. It's also easy to make and can be prepared in large quantities, making it a popular dish for parties and gatherings.

What you need

Ingredients

350gChuck steak, diced
1large onion, finely chopped
1large bell pepper, diced
1clove garlic, finely chopped
1tablespoon paprika powder
1tablespoon flour
1 1/2cups (450ml) beef stock
1tablespoon tomato purée
1teaspoon sugar
1/2teaspoon salt
1/4teaspoon black pepper
1tablespoon oil
2large potatoes, diced
50g(optional) fat from the chuck steak's fat cap

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Heat some oil (and optionally fat from the chuck steak's fat cap) in a Dutch Oven, and sear the beef all over until golden brown. Remove the beef from the pan and set aside.
Add the onions, garlic, peppers, paprika powder, smoked paprika powder, and tomato purée to the pan. Fry until the onions are soft.
Put the beef back in the pan, together with the tinned chopped tomatoes, stock, and flour. Stir everything together well, and set your BBQ to a temperature of about 130/140 degrees.
Bring to the boil and let it simmer gently for about 2 to 3 hours, or until the meat is tender. Stir occasionally.
Season with salt and pepper. Cut the top off the bread, hollow out the bread, and put the goulash in the bread.
Garnish with fresh herbs. Enjoy!

Reviews

Made it? Tell us what you thought with one tap.

Made it too?

Show us how it turned out on your kamado. The best photos will be featured with this recipe.

Send in your photo

Comments

A question or tip about this recipe? Let us know here.