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Guid's Goulash for Zlotowitz Recipe

Guid's Goulash for Zlotowitz

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

  • Recipe categories: Meat, Beef,
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Average Rating:

Total Reviews: 21

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  • on February 27, 2013

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    ON POINT as Guy would say. This has become one of our families favorite meals and we make it every chance we get. Love the way the heat, spice and flavors all come together.

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  • on January 24, 2013

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    This is sooooo good. The flavors danced in your mouth. If you are going to make the recipe do it as written and I promise you won't be disappointed. I was a little worried with the amount of paprika and caraway seeds it called for, but for once in my life I didn't tweak the recipe and it was delightful.

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  • on November 04, 2012

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    Didn't have carraway seeds or any paprika, but had ancho chile powder... and it was still spicy and delicious!

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  • on October 28, 2012

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    Like the others before, no caraway in the house, so I did not add it. Went straight up regular "paprika" this time and it is delightful. I am anxious to try it with both hot and sweet the next time. And there will be a next time!
    We eat Paleo style so no noodles or polenta.

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  • on October 28, 2012

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    Complex flavor, and every spice made this one INCREDIBLE dish. This is out of this world wonderful! This will be a frequent dish this winter for my family.

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  • on July 08, 2012

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    Pleasantly surprised by the level of heat/spice with this dish. We like a lot of heat, so this dish was perfect. I used just regular paprika with a dash of cayenne. I'm going to use top sirloin next time just because I don't like all the connective tissue and fat that comes with chuck. I served it with cornbread and it is definitely a keeper recipe.

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  • on January 09, 2012

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    Very tasty, really liked the zing of the balsamic vinegar. Made a few changes (I always do as I use what I have on hand. I used Pork Shoulder instead of the Beef and used a combination of Vegetable and Beef stock. Like many I left out the caraway seeds as I just do not like their flavor. Cut back a bit on the hot paprika, as the brand I have is really spicy & hot. Served it over boiled red potatoes and it was a wonderful hearty winter evening meal.

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  • on October 31, 2011

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    Totally Out of Bounds!!! Made it for my husbands birthday dinner and all he could say was WOW!! Totally On the Mark!! Wonderful will make it again and again especially in the cold winter months in Montana!! You are my husband's hero!! Thank You!!

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  • on October 24, 2011

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    Unbelievably tasty! I used Poblano, Jalapeño, and Habanero chilis instead of those listed and it was amazing. I used good red wine instead of balsamic vinegar. I also made spaetzle instead of polenta. This was simply the best Goulash I've ever eaten!

    The only thing I noted was that I had my Chuck cut up even smaller than indicated (1 to 1.5 inch cubes and it took almost 3 hours to cook to full tenderness. At two hours, it was still a bit tough. Just be prepared that it might take a bit longer than 2 hours to cook...

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  • on October 23, 2011

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    What a dish! Took more than 30 mins to prep, but I'm a slow chopper. Made the recipe as written, except I omitted the caraway and bay leaf. At first, was a bit worried that it would be too spicy for friends, but it was perfect. I cooked this for 3+ hours and the meat was so tender. Before serving, I thickened with corn starch. The polenta was awesome. Had to copy recipe for friends before they left. Definitely a "keeper". Will never make a traditional pot roast again -- this is replacing it. Next time, will add potatoes and more carrots just to add more veggies and maybe parsnips too. This was incredible! It pays to use the fresh herbs, as they really are tasty in the polenta. Already looking forward to making this again. Thank you, Guy! (I just saw you make this on your show this morning too.

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