How To Cook Beef Goulash On The Traeger Timberline 850 Wood Pellet Grill
Easily and slowly cook this delicious winter warmer on the barbecue
- 1kg braising steak
- 1tbsp rapeseed oil
- 3 medium onions; cut into chunks
- 3 garlic cloves; crushed
- 2tbsp hot smoked paprika
- 1tbsp paprika
- 600ml beef stock
- 400g chopped tomatoes
- 2tbsp tomato puree
- 2 bay leaves
- 1 red, 1 orange, 1 green peppers; cut into chunks
- sea salt
- ground black pepper
- cast iron casserole dish
Pre-heat the Traeger to around 190C (374F), place on the cast iron casserole dish and pre-heat for about 15 minutes.
Brown meat in the oil, add onions and cook for 5 minutes then add garlic. Sprinkle over the paprika.
Add stock, tomatoes, tomato puree and bay leaves. Cook for 1.5 – 2 hours.
Add the peppers about 20 minutes before the end and cook until the meat is tender.
Serve with a dollop of crème fraiche and some rice or crusty bread.