Savor the Tastes of Tradition: Hearty Beef Goulash with Vermeat's NY Strip Steak

Hello, gastronomic adventurers and farm-to-table enthusiasts! This week, we're bringing you a warm and comforting recipe straight from the heart of eastern European cuisine: our delightful Beef Goulash, featuring Vermeat's exceptional NY Strip Steak. This hearty and satisfying dish of slow-cooked meat and vegetables, seasoned with fragrant paprika and other aromatic spices, will transport your senses to the rich culinary traditions of Hungary.

Whenever I make Beef Goulash, it's like taking a culinary journey back in time. The savory, spiced aroma that fills my kitchen as the beef and vegetables cook together is nothing short of soul-warming. What makes this recipe even more extraordinary is the use of Vermeat's sustainably farmed, grass-fed NY Strip Steak – a cut that truly accentuates the incredible flavors of this Hungarian classic.

With a history dating back to the 9th century, Beef Goulash has evolved and adapted through time, yet maintained its core characteristics as a treasured Hungarian dish. By incorporating Vermeat's Vermont-raised NY Strip Steak into our delicious goulash, we're not only putting a delightful twist on this age-old dish but also reinforcing our dedication to supporting sustainable and farm-to-table practices.

Here's why Vermeat's grass-fed NY Strip Steak shines in our Beef Goulash:

1. Nutrition: Boasting a wealth of essential nutrients, Vermeat's NY Strip Steak offers a fantastic source of protein, vitamins, and minerals, along with the health benefits of Omega-3 fatty acids provided by their grass-fed diet.
2. Flavor: Known for its tenderness and rich taste, Vermeat's NY Strip Steak complements the spices and robust flavors found in Beef Goulash, making it a pleasure to savor with every bite.
3. Sustainability: By choosing Vermeat's grass-fed beef for our recipe, we're supporting the company's values of sustainable farming and animal welfare, and celebrating the farm-to-table movement that Vermont holds dear.

Are you ready to create a warm and comforting Beef Goulash featuring the exquisite taste of Vermeat's grass-fed NY Strip Steak? Gather your ingredients, follow the recipe below, and let's start simmering a delicious and hearty taste of tradition. Bon appétit and happy cooking!

Ingredients:

• 1 1/2 lbs Vermeat grass-fed NY Strip Steak, cut into 1-inch cubes
• 2 tbsp grass-fed butter or organic olive oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds
• 1/4 tsp cayenne pepper (optional, for a spicy kick)
• 1 1/2 cups low-carb beef broth or stock
• 1 14.5-oz can diced tomatoes, drained
• 2 bell peppers (any color), diced
• Salt and black pepper, to taste
• Fresh parsley or thyme, chopped, for garnish

Instructions:

1. Brown the NY Strip Steak: Heat 1 tbsp of grass-fed butter or organic olive oil in a cast-iron skillet or non-PTFE cookware over medium-high heat. Brown the NY Strip Steak cubes on all sides, working in batches if necessary to avoid overcrowding the pan. Transfer the browned beef to a plate and set aside.
2. Sauté the onions and garlic: In the same skillet, melt the remaining 1 tbsp of grass-fed butter or add an additional tbsp of organic olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
3. Add the spices: Reduce the heat to low and mix in the sweet Hungarian paprika, caraway seeds, and cayenne pepper (if using). Cook the spices with the onions and garlic for 2-3 minutes, stirring continuously.
4. Combine the beef with the onion mixture: Return the browned NY Strip Steak cubes to the skillet, along with any accumulated juices from the plate. Stir well to combine the spices, onions, and beef.
5. Add liquid and tomatoes: Pour in the beef broth or stock and the drained diced tomatoes, letting the mixture come to a gentle simmer.
6. Cook the goulash: Cover the skillet and let the goulash cook for 1-1/2 to 2 hours on low heat, or until the beef is tender. Stir occasionally and add more broth or water if needed to maintain a stew-like consistency.
7. Add bell peppers: About 20 minutes before the goulash is finished cooking, stir in the diced bell peppers, allowing them enough time to cook until softened but not mushy.
8. Adjust seasoning: Taste the goulash and season with salt and black pepper to your liking.
9. Serve and garnish: Ladle your hearty Beef Goulash into serving bowls, and sprinkle chopped parsley or thyme over each serving as a garnish. Pair the goulash with a side of cauliflower rice or low-carb bread for a comforting, farm-to-table meal that highlights the superb taste of Vermeat's grass-fed NY Strip Steak.

Experience the warmth and tradition of Hungarian cuisine with our mouthwatering Beef Goulash, showcasing Vermeat's grass-fed NY Strip Steak. Following the easy step-by-step instructions above, immerse yourself in the rich and comforting flavors of this beloved classic dish. Savor each bite as you enjoy a taste of tradition, reimagined through the lens of sustainable, farm-to-table cooking. Bon appétit and happy cooking!