Grilled Hungarian Goulash



TVWBB Hall of Fame
Time for another beef recipe. DH made this last night for dinner. He said the one change he will make the next time is to cut back on the breadcrumbs. It made the gravy too thick. He served it over buttered noodles. We both enjoyed it very much.

Grilled Hungarian Goulash

2 lbs. bottom round or chuck stew, cut into 1" pieces
2 TB. sweet paprika
1 tsp. dried thyme
1 tsp. freshly ground black pepper
1 tsp. Tabasco
1 TB. olive oil
1 onion, sliced, grilled and chopped
1 head Caramelized Garlic, pureed *
4 plum tomatoes, grilled and chopped
1 cup tomato puree
1 1/2 cups beef or chicken stock
1 TB. red wine vinegar
2 bay leaves
1 cup crumbs from seeded rye bread

Preheat the grill.

Season the beef with the paprika, black pepper and Tabaco. Brush the meat with the olive oil, place it on a very hot grill, and sear it on all sides for 5 to 6 minutes.

Remove the meat and place it in a 4 to 6 qt. stockpot. Add the onion and garlic and heat for 2 minutes, stirring constantly. Add the tomatoes and tomato puree and cook for 5 minutes, stirring occasionally. Add the stock, vinegar and bay leaves and simmer until the meat is tender, 1 to 1 1/2 hours. Add the bread crumbs and stir well. Discard the bay leaves before serving. Serves 6

*Carmelized Garlic: Slice 1/4" from the bottom of whole heads of garlic, rub with olive oil, and place on the grill, cut side down, over low heat. After about 20 minutes, cover loosely with foil and cook until carmelized, about 25 to 35 minutes.

Source: "Adventures In Grilling" George Hirsch - 1996