keltin
Washing Up
I read through many different versions of Goulash, and finally put together this version to be made outdoors in a 10” Dutch Oven. It turned out really well and is rather fun to cook.
Dutch Oven Goulash
1-2 Pounds beef, cubed
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 cups sliced mushroom
1 can petite diced tomatoes (undrained)
1 cup beef broth
1 bay leaf
2 tbsp Hungarian paprika
1/2 tsp black pepper
1 tbsp oil
3/4 cup sour cream
Salt to taste
Number of Coals: 20 (8 bottom, 12 top)
Dutch Oven: 10”
Prep everything ahead of time and place in bowls/containers that you can have with you at the Dutch Oven. Place 8 coals under the DO, and 12 on top. Let the DO heat for 3-5 minutes. Remove lid to safe place and add the oil. Next, add onion, bell pepper, and garlic. Sautee until DO cools down, about 3 minutes.
Add meat, mushrooms, paprika, pepper, and bayleaf. Stir well to incorporate.
Add tomatoes and beef broth and stir well. Cover with lid and let cook for 1.5 to 2 hours or until meat is tender.
Once meat is tender, add sour cream and stir well to incorporate. Heat 10 minutes more to bring Goulash back to temp and then serve in bowls over egg noodles.
You can serve it as is, but it is better with the egg noodles. If using egg noodles, obviously you’ll need a way to cook the noodles separately. Either cook them in another DO, or on the stove, or if working with only one DO, cook them ahead of time and set aside in air tight container.
Dutch Oven Goulash
1-2 Pounds beef, cubed
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 cups sliced mushroom
1 can petite diced tomatoes (undrained)
1 cup beef broth
1 bay leaf
2 tbsp Hungarian paprika
1/2 tsp black pepper
1 tbsp oil
3/4 cup sour cream
Salt to taste
Number of Coals: 20 (8 bottom, 12 top)
Dutch Oven: 10”
Prep everything ahead of time and place in bowls/containers that you can have with you at the Dutch Oven. Place 8 coals under the DO, and 12 on top. Let the DO heat for 3-5 minutes. Remove lid to safe place and add the oil. Next, add onion, bell pepper, and garlic. Sautee until DO cools down, about 3 minutes.
Add meat, mushrooms, paprika, pepper, and bayleaf. Stir well to incorporate.
Add tomatoes and beef broth and stir well. Cover with lid and let cook for 1.5 to 2 hours or until meat is tender.
Once meat is tender, add sour cream and stir well to incorporate. Heat 10 minutes more to bring Goulash back to temp and then serve in bowls over egg noodles.
You can serve it as is, but it is better with the egg noodles. If using egg noodles, obviously you’ll need a way to cook the noodles separately. Either cook them in another DO, or on the stove, or if working with only one DO, cook them ahead of time and set aside in air tight container.