Vermicular | Hungarian Goulash

Hungarian Goulash

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
141 min
Cooking Steps

[MED] 10 min + 10 min + 1 min

[LOW] 90 min + 30 min


1 ½ lb beef short ribs, cut into 1 ½" pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper

3 tablespoons olive oil
1 ½ medium onions, diced
2 cloves garlic, minced
3 tablespoons tomato paste
2 tablespoons red wine vinegar
2 tablespoons sugar
1 ⅔ cups (400 ml) chicken broth
3 tablespoons ground sweet paprika
2 tablespoons dried marjoram
2 teaspoons caraway seeds
2 bay leaves
2 medium carrots, cut into bite-sized pieces

  1. Season beef with salt and pepper. Set aside.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear beef for 10 minutes or until golden brown on all sides. Transfer to a plate.

  3. In the same oil, sauté onion and garlic over [MED] heat for 10 minutes or until the onion is caramelized. Add in tomato paste and sauté for another minute.

  4. Add in red wine vinegar, sugar, chicken broth, spices and stir once. Then add in seared beef, cover and braise over [LOW] heat for 90 minutes.

  5. Add in carrots and braise over [LOW] heat for another 30 minutes. Serve warm.

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Musui–Kamado with the Vermicular Cookbook.

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