Shenandoah Goulash

There are many ways to make a goulash: American (with macaroni and ground beef), Hungarian (with sweet paprika and caramelized onions), Serbian (spicy with green peppers), and countless other variations. This recipe is inspired by Austrian-style Goulash, but what makes this rendition “Shenandoah” is the ingredients. You could almost make this exclusively with locally grown produce, and I was able to source almost all of the ingredients from the market. If you have your own herb garden, and you grab some local wine, you could truly have a Shenandoah Goulash for dinner this weekend.

By Paige Wilmer, our newest recipe writer. She and her husband Cody run The Long Acre Elderberry Farm. 

Method

• 1 Tbs caraway seeds

• 2 Tbs olive oil

• 4 cups sliced yellow onions*

• 2 Tbs maple syrup *

• 3 garlic cloves, minced*

• 2 Tbs paprika (sweet, not spicy)

• 1 Tbs marjoram

• 1 tsp thyme

• 3 Tbs tomato paste

• 1 cup dry red wine

• 3 cups chicken broth*

• 1 bay leaf

• 3 lbs beef chuck, cut into 2” cubes*

• 1 tsp kosher salt

• ¼ tsp black pepper

• Parsley, for garnish*

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Preheat oven to 350F. Adjust oven rack to lower middle position. You’ll need a dutch oven or other heavy bottomed oven-proof pot that is at least 6 qts and that has a lid. 

2. Toast caraway seeds in your dry, oven-proof pot, over medium heat until fragrant, about 2 minutes. Remove seeds and grind in a spice grinder or with mortar and pestle. Set aside. 

3. Add olive oil to now empty pot, over medium high heat. Add your sliced onions and maple syrup. Stirring often, brown your onions. You don’t want to fully caramelize them, this should take about 10-15 minutes. 

4. Add garlic, ground caraway, paprika, marjoram, and thyme. Sautee until fragrant. Add tomato paste. Combine and cook another 1 to 2 minutes. 

5. Deglaze with wine. Let cook for a few minutes, while scraping up any browned bits from the bottom of your pot. Add beef, chicken broth, and bay leaf, season with salt and pepper, and bring to a simmer. Give your pot a good stir, place pot in your pre-heated oven, and place the lid on your pot slightly askew. Cook for 2 to 2 ½ hours, until beef is very tender. 

6. Remove from oven and stir. Serve over egg noodles (available from North Valley Pastures!) or mashed potatoes. Garnish with parsley.