Arteflame Grilled Goulash Recipe

Introduction

Goulash is a comforting, hearty dish rich in flavors and history. Traditionally a slow-cooked stew, this recipe gives it a modern twist by preparing it on the Arteflame grill. The grill imparts a smoky depth to the beef and vegetables, creating a robust and flavorful goulash that’s perfect for gatherings or a cozy meal at home. With the Arteflame’s versatile cooking surface, you can achieve a perfect sear on the meat and gently simmer the stew to perfection.

Ingredients

• 2 lbs beef chuck or stewing beef, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon ground caraway seeds
• 1 teaspoon dried marjoram
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 large tomatoes, diced (or 1 can diced tomatoes)
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1 cup potatoes, peeled and diced

Instructions

1. Prepare the Arteflame Grill

Start your Arteflame grill by placing vegetable oil-soaked paper napkins in the grill, stacking firewood over them, and lighting the fire. Allow the grill to heat up for about 20 minutes, creating a hot center grill grate and a warm flat cooktop surrounding it.

2. Sear the Beef

Drizzle olive oil onto the hot center grill grate. Sear the beef cubes, browning them on all sides. The high heat will create a rich crust on the meat, which will add depth to your goulash. Once seared, move the beef to a cooler part of the flat cooktop.

3. Sauté the Vegetables

Add the diced onions and garlic to the flat cooktop. Cook until the onions are soft and golden, absorbing the flavorful beef drippings. Then, add the diced bell peppers and continue cooking until they begin to soften.

4. Combine Ingredients

Move the beef back into the center of the flat cooktop. Sprinkle the sweet paprika, smoked paprika, ground caraway seeds, and dried marjoram over the beef and vegetables. Stir well to coat everything evenly. Add the diced tomatoes (or canned tomatoes), tomato paste, and bay leaves. Pour in the beef broth, ensuring all ingredients are well combined. If you’re adding potatoes, stir them in at this point.

5. Simmer the Goulash

Move the mixture to a medium-hot part of the flat cooktop, or if using a Dutch oven, place it directly on the cooktop. Allow the goulash to simmer gently for about 1.5 to 2 hours, stirring occasionally. The beef should become tender, and the flavors should meld together into a rich, hearty stew.

6. Season and Serve

Taste the goulash and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving. Ladle the goulash into bowls and garnish with fresh chopped parsley. Serve with crusty bread or over egg noodles.

Tips

• Searing: Make sure to sear the beef well. This step is crucial for developing the deep, rich flavors characteristic of a good goulash.
• Simmering: Keep the goulash simmering at a low temperature to slowly tenderize the meat and allow the flavors to fully develop.
• Dutch Oven: If you have a cast iron Dutch oven, use it on the Arteflame to simmer the goulash, maintaining an even heat.

Conclusion

Cooking goulash on the Arteflame grill brings out smoky, robust flavors that elevate this classic dish to new heights. The combination of perfectly seared beef, aromatic spices, and slow simmering creates a goulash that’s rich, hearty, and deeply satisfying. Perfect for sharing, this dish will warm you up from the inside out.

Recipe Variations

1. Hungarian-Style Goulash: Add 1 cup of diced potatoes and 1 tablespoon of hot Hungarian paprika for a traditional twist.
2. Smoky Chipotle Goulash: Add 1-2 teaspoons of chipotle powder or chopped chipotle peppers in adobo sauce for a smoky, spicy kick.
3. Vegetable Goulash: Add extra vegetables like zucchini, carrots, and mushrooms for a hearty, veggie-packed version.
4. Beer-Braised Goulash: Replace half of the beef broth with dark beer for a rich, malty flavor.
5. Creamy Goulash: Stir in 1/2 cup of sour cream or crème fraîche just before serving for a creamy, tangy finish.

Pairings

• Wine: A robust red wine like Merlot or Syrah pairs well with the deep flavors of the goulash.
• Side Dish: Serve with crusty bread, egg noodles, or mashed potatoes.
• Dessert: A simple apple strudel or a rich chocolate cake complements the hearty flavors of the goulash.