You might not know this about me, but back in my day, I worked as a Chef in Philadelphia and taught "Chef Kelly Elizabeth" cooking classes out of my very good friend's kitchen. Brad, my good friend thankfully became one of Klean Plate's first investors years later! I am so grateful to find people who believe in me I encourage you all to surround yourself with people who do the same in 2018. You never know where it will lead! Life is short and your dreams need support! (Did not need to rhyme, I promise).
Anyway, this weather gave me a hankering for Goulash, a Hungarian beef stew that brings me back to one of my favorite food vacations spent in Budapest with my sister Bryn. It is a bold yet refreshing alternative to the old tried and true French Beef Bourguignon: think Julia Child, such a flawless dish! While searching for my Goulash recipe, what did I find but an old tutorial shot by none other than Brad himself in his stunning kitchen. It's funny how things come full circle. I hope you're able to try this one at home. It truly is exceptional and there's no surprise as to why. Smokey tomato broth, hearty roasted root vegetables with fork-tender grass-fed roast. . . . C'mon! If you love stick-to-your-ribs beef stew then click below for the full recipe. You will not regret it! Happy New Year Everyone! May this warm your bellies and your hearts in 2018!
Per Serving: Calories 285 Carbs 8g fat 10g protein 29g sodium 180mg sugar 4g
Up to 1/4 C EVOO or Kerrygold for sautéing, searing, and roasting
2 sweet potatoes
1 green bell pepper
3 celery ribs
1 rump roast (3-4lb)
1-2 bay leaves
1 can crushed tomatoes + water
2 TBS+ smoked paprika
2 TBS + caraway seeds (ground or whole)
Salt and pepper
Fresh Parlsey and Crusty Bread
1. Saute onions, peppers, and celery with paprika and caraway in stock pot until tender.
2. Toss carrots, parsnips, and sweet potatoes with oil and roast at 425 until softened. ** Chef Tip: Most trained chefs prefer roasting root veggies as a pre-boiling method to achieve caramelization. It kicks it up a notch**
3.Clean beef by removing cartilage and fat strap. Dice into 1 inch cubes, generously season with salt & pepper, then lightly sear. Just before adding beef, allow diced celery to deglaze the pan. **Chef Tip #2: Instead of wasting expensive oils and grass-fed butter use high water content foods like celery to not only deglaze pans but also soak in flavor. It's getting the most out of your ingredients without cooking in access.** Add seared cubes to the stock pot.
4. Cook until al sec (or until juices have evaporated and pan looks dry). Deglaze (add liquid) with large can of tomatoes. Fill same can with water two times. Add bay leaf, roasted vegetables and cover with lid. Simmer on low heat for an hour.
5. Remove lid and continue to simmer for 2-5 hours (you may also choose to leave lid half on for 4 hours) Once meat is fork tender and sauce has thickened, stew is perfection! I like to sprinkle with bright parsley and a crusty piece of bread (homemade because I'm staying in all day anyhow- might as well go all out). ENJOY!