Thursday, October 15, 2026

ChefD Goulash
 2 lb (900 g) beef chuck, cut into 1-inch cubes
 1 1/2 tsp kosher salt, divided
 1 tsp freshly ground black pepper
 2 tbsp butter
 2 large yellow onions, thinly sliced
 1 red bell pepper, diced
 4 garlic cloves, minced
 3 tbsp sweet Hungarian paprika
 1 tsp smoked paprika
 1 tsp caraway seeds, lightly crushed
 2 tbsp tomato paste
 3 cups (750 mL) beef stock
 1 can (398 mL) diced tomatoes
 2 bay leaves
 1 tsp dried marjoram
 1 tbsp Worcestershire sauce
 1/2 cup (125 mL) sour cream, plus more for garnish
 2 tbsp chopped fresh parsley

Buttered Roasted Potatoes
 2 lb (900 g) baby yellow potatoes, halved
 2 tbsp olive oil
 1 tsp kosher salt
 1/2 tsp freshly ground black pepper
 3 tbsp unsalted butter, melted
 2 garlic cloves, finely grated
 1 tbsp chopped fresh parsley
 1 tsp chopped fresh thyme
 1 tsp finely grated lemon zest

Method
Prepare the Goulash
1. Pat the beef dry and season with 1 teaspoon of the salt and the black pepper.
2. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches, avoiding overcrowding. Transfer the browned beef to a plate.
3. Reduce the heat to medium. Add the onions and bell pepper, then cook for 8 to 10 minutes, stirring often, until softened and lightly caramelized. Add the garlic and cook for 30 seconds.
4. Remove the pot from the heat. Stir in the sweet paprika, smoked paprika, and caraway seeds for 30 seconds. Returning the pot briefly to the heat only after the stock is added prevents the paprika from scorching and turning bitter.
5. Return the pot to medium heat. Add the tomato paste and cook for 1 minute.
6. Gradually pour in the beef stock, scraping up the browned bits. Add the diced tomatoes, bay leaves, marjoram, Worcestershire sauce, remaining 1/2 teaspoon salt, and browned beef with its juices.
7. Bring to a gentle simmer. Cover and cook over low heat for 75 to 90 minutes, stirring occasionally, until the beef is fork-tender and the sauce is rich. Add a splash of stock or water if the sauce becomes too thick.
8. Remove the bay leaves. Take the pot off the heat and rest for 5 minutes. Temper the sour cream with a spoonful of warm sauce, then stir it into the goulash. Taste and adjust the seasoning. Do not boil after adding the sour cream.

Roast the Potatoes
1. While the goulash simmers, preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Toss the potatoes with the olive oil, salt, and black pepper. Arrange them cut-side down in a single layer.
3. Roast for 30 to 35 minutes, turning once, until deeply golden and tender.
4. Combine the melted butter, garlic, parsley, thyme, and lemon zest. Toss the hotr oasted potatoes with the seasoned butter and serve immediately.

To Serve: Spoon the goulash into warm bowls and arrange the buttered roasted potatoes alongside. Finish with a small spoonful of sour cream, chopped parsley, and a light dusting of paprika.

ChefD Tip: The goulash tastes even better the next day. Cool it promptly, refrigerate it in a covered container, and reheat gently. Stir in a splash of stock as needed; add fresh sour cream only after reheating.