Hungarian Goulash

Ingredients

• 3 lbs Beef Chuck Roast (cut into pieces)
• 2 tbsp All-purpose Flour
• Salt and Pepper
• 1 tbsp Pork Lard
• 1 cup Haitian Epis Seasoning Base
• 14 oz canned Diced Tomatoes (fire-roasted)
• 2 tbsp Sweet Hungarian Paprika
• 1 teaspoon Caraway Seeds
• 1/2 teaspoon Marjoram
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1/2 medium Red Bell Pepper (diced)
• 4 cloves Garlic (minced)
• 1 medium Yellow Onion (diced)
• 5 cups Beef Broth
• 2 Bay leaves
• 2 medium Sweet Potato (peeled and chopped)
• 1 medium Chayote (chopped)

Instructions

1. 1

   --- Prep the Beef ---

2. 2

   Season the beef pieces with salt and pepper. Dredge the beef in flour. Set aside.

3. 3

   --- Make the Epis ---

4. 4

   Add tomatoes to the epis and puree in a blender or food processor.

5. 5

   --- Cook the Goulash ---

6. 6

   Heat lard in large saucepan or dutch oven pot over medium heat. Add the beef and brown on all sides. Remove and set aside.

7. 7

   Add the onions and saute for about 2-3 or until just translucent. Add the garlic for the last 30 seconds. Stir in caraway seeds and a quarter of the paprika and mix well.

8. 8

   Add the beef broth to the pot and deglaze the pan scraping up all the brown bits with a wooden spoon. Add beef back and mix.

9. 9

   Cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.

10. 10

    Add the epis mixture, bell peppers, sweet potatoes, chayote, bay leaves, and remaining spices mixing well. Cook for another 30-45 minutes.