Beef Goulash with Shallots and Bell Peppers

Preparation

1. 1
   Step 1

   Clean the 2 bell peppers and cut them into approx. 2 cm cubes.

2. 2
   Step 2

   Heat some clarified butter in a roasting pan and briefly sauté the bell pepper pieces. Then remove and set aside.

3. 3
   Step 3

   Peel and halve the 400 g of shallots. Sauté them in the same roasting pan with a little clarified butter until golden yellow, then remove them as well.

4. 4
   Step 4

   Finely crush the 0.5 tsp caraway seeds, 1 garlic clove, 1 tsp lemon zest, 2 pinches of marjoram, 2 pinches of cayenne pepper, and 2 pinches of paprika powder in a mortar or with a knife.

5. 5
   Step 5

   Sear the 600 g of beef goulash in portions in the roasting pan with the remaining clarified butter until browned on all sides.

6. 6
   Step 6

   Add the sautéed shallots back into the roasting pan with the meat.

7. 7
   Step 7

   Add the 1 can of tomato paste and toast briefly until it takes on a little color.

8. 8
   Step 8

   Deglaze with 200 ml of red wine and let the liquid reduce almost completely.

9. 9
   Step 9

   Pour in 400 ml of broth, stir in the prepared spice mixture, and cover the roasting pan with a lid.

10. 10
    Step 10

    Let the goulash braise over low heat for approx. 90 minutes.

    Timer · 90 min
11. 11
    Step 11

    Add the sautéed bell pepper pieces and let the goulash simmer for another 15 minutes.

    Timer · 15 min
12. 12
    Step 12

    If the sauce is too thin, let it reduce without the lid. Season with salt to taste and serve with 100 g of sour cream.