PREPARATION IN ADVANCE

Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220 °C.

Peel the onions and halve them lengthwise. Halve the pointed peppers and remove the stems and seeds. Drizzle the short ribs with the olive oil and brush over the meat. Season with black pepper and sea salt to taste.

PREPARATION

Place the onion, peppers and short ribs on the grill, close the lid of the EGG and grill for about 4 minutes. Turn the meat over after about 2 minutes. In the meantime, halve the mushrooms.

Remove the vegetables and meat from the EGG and remove the Cast Iron Grid. Set up the convEGGtor and the Stainless Steel Grid and place the Green Dutch Oven on top to allow the pan to preheat. The temperature of the EGG will have dropped to 140 °C by installing the cold accessories. Maintain this temperature when following the rest of this recipe.

Chop the grilled onion and pepper into coarse pieces. Add the butter to the Dutch Oven and fry the onion for about 5 minutes until translucent. Crush the garlic (in the skin) and add to the onion with paprika powder. Stir the flour into the onion mixture. Leave the flour to cook for 2-3 minutes, stirring from time to time. In the meantime, cut the grilled short ribs into coarse pieces.

Add the pepper, mushrooms and meat to the pan and stir. Deglaze with the beef stock and add the bay leaves to the pan. Leave the goulash to simmer for about 2.5 hours until the meat is soft. Ensure that the temperature of the EGG remains around 140 °C.

Pick the leaves from the sprigs of parsley and chop finely. Remove the Dutch Oven from the EGG, spoon the goulash into deep bowls and sprinkle with the parsley.