Hungarian Goulash

For the Roasted Vegetables

• 4 yellow or Spanish onions peeled and cut into 1-inch strips top to bottom
• 2 small-medium celery stalks trimmed and cut into 2-inch pieces
• 2 red bell peppers cut into ½-inch slices
• 7 medium carrots trimmed & peeled, divided
• 4 cloves garlic cut in half
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3 tablespoons canola oil
• 3 tablespoons reduced-sodium soy sauce

For Processing the Roasted Vegetables

• 2 tablespoons tomato paste
• 1 tablespoon distilled white vinegar
• Juices from the roasted vegetables
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Goulash

• 2 tablespoons canola oil
• 4 pounds whole boneless beef chuck roast trimmed and cut into 1½-inch pieces
• Kosher salt
• Freshly ground black pepper
• ⅓ cup sweet paprika
• 4 cups low-sodium chicken stock homemade or store-bought
• Puréed roasted vegetables from the food processor
• 1 tablespoon low-sodium soy sauce
• 3 teaspoons fresh thyme leaves
• 6 ounces tomato paste 1 standard can
• 1 bay leaf
• ⅓ cup good red wine such as an enjoyable Cabernet Sauvignon

For Serving and Garnishing

• 8 ounces egg noodles cooked (1 standard package)
• Chopped fresh parsley

• Adjust oven rack to middle position and heat oven to 400°F.
• Prepare the onions, celery, red bell peppers. Peel and cut carrots in half vertically.
  4 yellow or Spanish onions, 2 small-medium celery stalks, 2 red bell peppers, 7 medium carrots
• Place the vegetables, garlic, 1 teaspoon salt, ½ teaspoon black pepper, 3 tablespoons oil, and 3 tablespoons soy sauce in a large bowl and gently toss until vegetables are coated. Pour the oiled vegetables onto a large sheet pan and roast until tender, about 20-30 minutes. Remove from the oven and allow to cool to the touch.
  4 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 3 tablespoons canola oil, 3 tablespoons reduced-sodium soy sauce
• Reduce oven temperature to 300°F.
• Transfer four of the roasted carrots to a cutting board and cut into ¼-inch slices. These will be added to the goulash in the last 5 minutes of cooking; set aside until ready.
• Squeeze the softened garlic out of the garlic skins and into the bowl of a food processor fitted with the metal blade. Add the roasted vegetables, 2 tablespoons tomato paste, 1 tablespoon vinegar, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and all the pan juices from the roasted vegetables. Pulse the mixture until the vegetables are smooth, about 15-20 seconds total.
  2 tablespoons tomato paste, 1 tablespoon distilled white vinegar, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, Juices from the roasted vegetables
• Place the beef in a bowl and season with paprika, salt, and pepper. Toss gently to coat the beef.
  4 pounds whole boneless beef chuck roast, Kosher salt, ⅓ cup sweet paprika, Freshly ground black pepper
• In a large Dutch oven, heat 2 tablespoons canola oil over medium heat. Add the seasoned beef, chicken stock, puréed roasted vegetables from the food processor, 1-tablespoon soy sauce, thyme, tomato paste, bay leaf, and ¼ cup red wine. Stir.
  2 tablespoons canola oil, 4 cups low-sodium chicken stock, Puréed roasted vegetables from the food processor, 1 tablespoon low-sodium soy sauce, 3 teaspoons fresh thyme leaves, 6 ounces tomato paste, 1 bay leaf, ⅓ cup good red wine
• Cover and cook at 300°F for 2½-3 hours or until the beef is fork-tender.
• Add the sliced ¼-inch slices of carrots and stir.
• If the goulash is too thin, place on the stovetop, over very low heat, and simmer up to 15 minutes to reduce to the desired consistency.
• Remove the bay leaf.
• Serve over a bed of cooked egg noodles and sprinkle chopped fresh parsley on top.
  8 ounces egg noodles, Chopped fresh parsley