Anna'S Amazing Goulash

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Anna'S Amazing Goulash to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Anna'S Amazing Goulash, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 5 thick slices bacon, diced
• 1 cup beef stew meat, cut into 1
• 1/2 inch pieces
• 1 pound lamb stew meat, cut into
• 1 1/2 inch pieces
• 1 pound pork stew meat, cut into
• 1 1/2 inch pieces
• 2 tablespoons unsalted butter
• 2 onions, chopped
• 1 bulb garlic, peeled and minced
• 1 cup all-purpose flour
• 1 teaspoon caraway seeds
• 3 tablespoons Hungarian sweet
• paprika
• 1 1/2 teaspoons red pepper flakes
• 1 cup red wine vinegar
• 1 (14.5 ounce) can peeled and
• diced tomatoes
• 5 cups beef stock
• 1 (12 fluid ounce) can or bottle
• beer
• 1/2 tablespoon salt
• 3 cups water
• 2 red bell peppers, chopped
• 3 potatoes, peeled and cubed
• 1 parsnip, chopped
• 3 stalks celery, chopped
• 4 carrots, chopped
• 1 cup dry bread crumbs
• 1/2 medium head cabbage,
• chopped
• 1 cup green peas

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned

Step 2: Technique & Execution

Using a slotted spoon, remove the bacon from the skillet and set aside

Step 3: Technique & Execution

In small batches, saute the meat in the bacon fat until browned

Step 4: Technique & Execution

Use a slotted spoon and set the stew meats aside as well

Step 5: Technique & Execution

Melt the butter in the bacon fat in the same skillet over medium heat

Step 6: Technique & Execution

Add the onion and garlic and saute for 5 minutes