Recipe and photo courtesy of Jason Logsdon, www.cookingsousvide.com
Time 24 hours
- 2 pounds (907 g) stew meat or chuck roast, cut into 1-inch (2.5 cm) chunks
- coarse salt
- black pepper
- ½ teaspoon (2 ml) garlic powder
- 1 large onion, peeled and diced
- 2 green (bell) peppers, seeded and diced
- 4 cloves garlic, peeled and minced
- 2 tablespoons (30 ml) paprika
- 8 ounces (226 grams) baby bella or button mushrooms, diced
- 2 tablespoons (30 ml) flour
- 2 (14-ounce or 420 ml) cans diced tomatoes
- 1 cup (250 ml) beef stock
- 4 tablespoons (60 ml) cold water
- 2 tablespoons (30 ml) chopped fresh parsley
- Preheat SousVide Supreme to 134F/56.5C.
- Sprinkle meat with salt, pepper, and garlic powder.
- Put seasoned meat into a food-grade pouch and vacuum seal.
- Cook in the preheated water bath for 24 hours.
- About 30 to 45 minutes before you are ready to serve, prepare goulash as follows:�
- Heat oil in a skillet over medium heat. Add onion and garlic and sauté for several minutes until translucent.
- Add green peppers and paprika and continue to cook for another 2 minutes.
- Remove onions and pepper from pan and add a bit more oil.
- Saute mushrooms until they begin to brown and release their liquid (a few minutes) and then return the onions and peppers to the skillet to reheat.
- Sprinkle the flour into the skillet and stir to coat the vegetables. Allow the flour to cook for a minute or two.
- Add the diced tomatoes, beef stock and water and continue to cook, stirring often, until the sauce thickens.
- Remove the pouch of beef from the water bath and empty the contents into the skillet with the vegetables and sauce. Stir to combine, top with fresh parsley, and serve immediately.