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.

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