Traditional Goulash

seriouseats.com

Sue

4 cups ( 950 ml) homemade or store-bought low-sodium chicken stock

4 packets powdered unflavored gelatin (1 ounce; 30 g)

2 tablespoons (30ml) vegetable oil

3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks

Kosher salt and freshly ground black pepper

4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces

2 small stalks celery (3 ounces; 85 g)

1 large yellow onion, thinly sliced (10 ounces; 275 g)

2 red bell peppers, thinly sliced (8 ounces; 225 g)

4 cloves garlic, thinly sliced

½ cup sweet Hungarian paprika (about 2 ounces; 55 g)

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) Asian fish sauce

2 bay leaves

4 sprigs thyme

2 tablespoons flour (about ¾ ounce; 20 g)

1 pound ( 450 g) Yukon Gold potatoes, peeled and cubed

1 to 2 tablespoons (15 to 30ml) apple cider vinegar

Chopped fresh parsley leaves, for serving

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