Smoked Beef Goulash
A classic Hungarian goulash that gains an extraordinary smoky note through the use of the smoker. The combination of smoked paprika, caraway, and beech wood smoke gives the dish a unique depth. The meat is first hot-smoked and then finished cooking in its own sauce.
Ingredients(for 1 kg)
Instructions
Rubbing and Marinating
4-12 hoursMix all spices well and thoroughly rub the beef with the mixture. Marinate in a sealed container in the refrigerator for at least 4 hours.
Smoking
3-5 hoursHeat smoker to 110-130 °C and add beech and cherry wood chips. Distribute meat cubes on the grate and smoke until a core temperature of 75-80 °C is reached.
Finishing
2 hoursPlace smoked meat cubes in a cast iron pot, add onions, bell peppers, and beef broth, and braise at 160 °C in the oven for 2 hours.
Pro Tip
After smoking, braise the meat in a cast iron pot with onions, peppers, and some beef broth at 160 °C in the oven for another 2 hours – this optimally combines the smoke and braise aromas.
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