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Beef Goulash

Smokin Monkey

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2 lbs + 3 1/4 oz Braising Steak
1 Tbsp Sunflower Oil
3 Onions
3 Cloves Garlic
2 tsp Smoked Paprika
1 Tbsp Paprika
1 Beef Stock Cube
2 1/2 cups + 1 5/8 tsp Cold Water
14 oz Tinned Tomatoes
2 Tbsp Tomato Puree
2 Bay Leaves
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
0 Sea Salt
0 Ground Black Pepper


Preheat the Pit to 150°C.  Trim any hard fat off the beef and cut the meat into rough 4cm chunks. Season well with salt and freshly ground black pepper.

Heat the oil in a large flameproof casserole dish, best to use a Dutch Oven. Add the steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with the beef for 5 minutes until softened. Add the crushed garlic and cook for a further minute, stirring regularly.

Sprinkle both paprikas over the meat and crumble the beef stock cube on top. Add the water, tomatoes, tomato purée and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and transfer the dish to the Pit. Cook for 1½ hours.

While the beef is cooking, remove the core and seeds from each pepper and chuck them away. Cut each pepper into chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the Pit. Stir in the peppers, put the lid back on and put the goulash back in the Pit for a further hour or until the beef is meltingly tender.

I Used the “Cowboy Stove”


Back to The Smokin Monkey Cook Book


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