Chuck Steak Goulash Food

CHEF JOHN'S BEEF GOULASH

Steps:

• Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
• Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
• Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
• Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

GRILLED CHUCK STEAK

Steps:

• Combine all the ingredients (except steaks) in a bowl. Mix well. You may choose to puree the marinade to get a more consistent mix.
• Reserve one cup of marinade for basting.
• Place three steaks in a gallon storage bag, place the other three in a second bag.
• Divide remaining marinade and pour over steaks. Seal bags and allow steaks to marinate in the refridgerator for four hours or more.
• Grill steaks with medium-hot coals. Leave to coals lumped in the middle of the grill and grill the steaks around them, not directly above them.
• I turn the steaks a few times on the grill and baste liberally with the reserved marinade during cooking.

AUTHENTIC BEEF CHUCK GOULASH

Steps:

• in dutch oven or electric skillet: roll beef in paprika, saute in fat.
• Add rest of ingredients, except sour cream.
• Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
• When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.

CHUCK STEAK GOULASH

Steps:

• In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.
• In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.
• Melt the butter in the skillet. Add the onions and saute until are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.
• Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.
• Season with salt and stir in parsley, if using.

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.