Smoked BBQ goulash from the Dutch oven

Hearty, smoky & incredibly tender

Tender braised beef meets delicate smoky aromas – this BBQ goulash is true comfort food from the grill.

The meat is first gently smoked and then slowly braised in a Dutch Oven. The result: an intense, deeply aromatic goulash with a smoky note – perfect for guests or as a party dish to prepare in advance.

The longer it simmers, the better it gets.

Ingredients (4–6 servings)

  • 750 g beef goulash

  • 125 g diced bacon

  • 1 red bell pepper

  • 2 large onions (mixed red & white)

  • 1 clove garlic

  • 2 bay leaves

  • 2 tbsp tomato paste

  • 100 ml red wine

  • 400 ml beef broth

  • 2 tbsp sugar beet syrup or brown sugar

Spices:

  • 1 tsp sweet paprika powder

  • 1 tsp smoked paprika powder

  • ½ tsp black pepper

  • 1 tsp salt

  • ½ tsp caraway (optional)


Preparation

1️. Smoke the meat (optional, but recommended)

Cut onions into half-rings.
Distribute meat and half of the onions on a rack or baking sheet.

Set grill to 110–130 °C indirect heat.
Add wood chips or pellets to the embers.

Smoke meat and onions for about 60–90 minutes, until they have developed a nice color and smoky flavor.

(If you are not using a grill, you can skip this step – the goulash will still be excellent.)

2️. Searing in the Dutch Oven

Heat Dutch Oven intensely.

Render bacon.
Add remaining onions and fry until golden brown.

Briefly toast garlic.

Stir in tomato paste and let it caramelize slightly.

3️. Seasoning & Deglazing

Add paprika powder (do not let it burn).

Deglaze with red wine and reduce briefly.

Pour in beef broth and bring to a boil.

Add diced bell peppers.

4️. Braising

Fold in smoked meat and onions.
Add bay leaves.

Close lid and gently braise at 160–170 °C for about 2 hours, until the meat is fork-tender.

Stir occasionally.

5️. Finish

Finally, stir in sugar beet syrup or sugar.

Season with salt and pepper.
Remove bay leaves.


Serving

Serve with fresh baguette, potatoes, or spaetzle.


💡Tip

  • Even more aromatic the next day
  • A little chili gives it more BBQ character
  • Also perfect for winter grilling or larger gatherings

 

Many thanks to The BBQ Bear for the inspiration and photos!

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