Fiakergulasch or Coachman’s Goulash
The 3rd Formula 1 tripleheader race remained in Austria for the Austrian Grand Prix. After last week’s cook of Wiener Schnitzel, I went for another meat cook in the shape of Coachman’s Goulash.
I sourced the beef from my local butcher, The Caversham Butcher. They have transformed themselves over the past couple of years and now offer some great produce. If you are in the area it is well worth popping in or they do deliver to quite a wide radius.
Preparation and Cook
For this cook, I did it in 2 stages. I initially slow-cooked the beef chunks on the SNS Kettle using some cherry wood chunks for around 3 hours at around 120°C. I then added the smoked beef chunks to the goulash and cooked uncovered for another 3 hours at 150°C until the meat was tender and falling apart.
The whole cook was on the SNS Kettle using the Slow ‘n’ Sear Deluxe. I have owned this for a few months and have been so impressed with it. Once you get the temperature dialled in, it’s really easy to maintain.
I enjoyed this Coachman’s Goulash dish more than I thought I would. The meat just fell apart and it had a lovely rich taste. I was surprised it didn’t taste a little smokier which disappointed me a little, but it still made a lovely dinner. I also really enjoyed the bread dumplings with this dinner, which I think was a great accompaniment.
- 500 g Flank Steak (diced)
- 1 Onion (finely diced)
- 3 Garlic Cloves (crushed)
- 1 tsp Caraway Seeds (plus some extra when smoking the beef)
- 2 tbsp Marjoram
- 4 tbsp Paprika
- 1 tsp White Wine Vinegar
- 1 tsp Salt
- 1 tsp Pepper
- Water (for covering the meat)
- Start by dicing your steak and slow cooking in a smoker for around 3 hours at 120°C. I did add a sprinkling of Caraway Seeds.
- After 3 hours take the meat off and add to a casserole dish or dutch oven. Add all the other ingredients and mix well making sure the meat is well covered.
- Finally, pour in the water so it just covers the meat.
- Place back onto your BBQ or smoker uncovered at a temperature of 150°C, and cook for a further 3 hours or until the beef is really tender. Keep checking back and giving the goulash a good stir.
- Plate up and enjoy. I served this with a frankfurter, fried egg and some bread dumplings! Delicious.