This is not my favorite goulash recipe, but different in that it has a smokey versus sweet flavor. I used de-boned, boneless skinless chicken thighs, but you can also use pork or beef. I also found this recipe more similar to a stew or soup versus the thicker goulash I normally make served with spaetzle.
- 2 TBS olive oil
- 1 small onion, chopped
- 1 tsp garlic, minced
- 1 celery stock, chopped
- 1 small green pepper, seeded and chopped
- 2 large potatoes, cut into 1-inch cubes
- 1-2 lbs chicken, pork, beef cut into 1 inch pieces
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp caraway seeds
- 2 TBS smoked paprika
- 1 (14.05 oz) can diced tomatoes
- 1 1/2 cups vegetable, chicken or beef stock
- salt and pepper to taste
Heat the olive oil in a large dutch oven or big pot over medium to high heat.
Add the onion, garlic, celery, bell pepper and potatoes and stir. Let cook for 3 minutes, just until the onion softens.
Add the meat pieces, thyme, bay leaf, caraway seeds and smoked paprika and stir. Let cook for 2 minutes.
**Since I used chicken thighs, I browned the chicken first, drained the fat and set aside. Then I cooked the onion, other vegetables, returning the chicken to the pot once the vegetables softened and it was time to add the spices.
Stir in the diced tomatoes and vegetable stock and bring to a boil. Season with salt and pepper.
Lower the heat to medium and let cook for 15 to 20 minutes or until the potatoes are fork tender. Remove the bay leaf before serving.
**Adapted from 30 minute one pot meals cookbook