GF Czech style Goulash
Goulash is known for being slow simmered. It is characterized by rich, hearty color, aromatic flavor, and insanely delicious taste.
Servings: 6
Ingredients
- 2-3 large white or yellow onions, diced
- 1 pound of grass-fed beef stew meat
- 4 tbsp of oil – more if needed
- 1 tsp of cumin (grounded)can be omitted but should not
- salt/pepper to taste
- 2 tbsp of sweet paprika
- 2 tbsp of tomato paste
- 4 bay leaves
- 1-2 cups of beef stock or Guinness beer
- 2 tbsp gluten-free flour
- 1 cup of goulash sauce (later)
- 3 cloves of garlic minced
Instructions
- Add diced onion with oil into a pot.Turn Instant Pot on “sauté.” The onion has to be as dark as possible, almost a step before being burned. The more dark onion, the darker sauce will be. If the onion is getting too dry, add more oil as needed.
- When the onion is brown enough, add stew meat. This is a general term for different cuts of beef that are good for stewing. It’s already cut into small pieces. If the meat has a varying size, cut the meat further into approximately 1-inch cubes—brown meat on all sides.The brown bits from the meat might start to stick to the bottom. Add about 1 tbsp of water, and all the grippy stuff will loosen up. It is like magic. The water will evaporate, and the stuck pieces will get loose. It is like magic. It is like magic.
- Add Carraway seeds, salt, pepper to taste, paprika, and tomato paste. Pour beef stock or beer to cover the meat. Add bay leaves and set Instant Pot for 60 minutes to cook. Make sure nob is on “seal.”If using cast iron or a heavy bottom pot, lower the heat and simmer covered for 1 ½ hour. Then uncover and continue to simmer for another 30 minutes until the beef is fork-tender and thickens the liquid. Adjust the seasoning if necessary. (crockpot is ok to use as well)
- When Instant Pot finishes 60 minutes of cooking, “leave it and forget it” for another 30-60 minutes. The meat will get tender. Goulash can stay the way it is, but to me is too watery. I like my sauce a bit thicker.I like to mix 2 tbsp of gluten-free flour and whisk it in the cup with a little bit of goulash sauce. Make sure no lumps are in the cup, pour into a sauce, and let simmer for about 5 minutes.
- Add minced garlic and marjoram for aroma.
- Goulash is traditionally served with bread dumplings or Bacon dumplingsGarnish with a few onion circles or green onion to bring a bit of color and crunch.When in a crunch, and there is no time to make dumplings, rice or good pasta will taste great as well.
Notes
Cooking tips
- The best meat to use is “Beef chuck or shank (klizka). The beef should be fat-marbled; otherwise, guláš can be dry.
- How do you tenderize beef goulash? – Slow simmering in a covered pot is necessary, and it takes about 2 hours until the beef is soft and tender.
- Goulash tastes better the next day, make sure you have plenty of leftovers.
- If you like spicey, garnish Goulash with pepper flakes