Beef Goulash with Shallots and Bell Peppers
by Tavolino
A classic, hearty beef goulash that stands out thanks to the interplay of aromatic shallots, bell peppers, and a savory red wine sauce. It is slow-braised until the meat is fork-tender.
Ingredients
- Beef goulash (shoulder) 600 g
- Shallots 400 g
- Bell peppers (red) 2
- Clarified butter 3 tbsp
- Tomato paste 1 can (small)
- Red wine 200 ml
- Broth 400 ml
- Caraway seeds 0.5 tsp
- Garlic 1 clove
- Lemon zest (grated) 1 tsp
- Marjoram 2 pinches
- Paprika powder 2 pinches
- Cayenne pepper 2 pinches
- Sour cream 100 g
- Salt as needed
Preparation
- 1
Clean the 2 bell peppers and cut them into approx. 2 cm cubes.
- 2
Heat some clarified butter in a roasting pan and briefly sauté the bell pepper pieces. Then remove and set aside.
- 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
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
Sear the 600 g of beef goulash in portions in the roasting pan with the remaining clarified butter until browned on all sides.
- 6
Add the sautéed shallots back into the roasting pan with the meat.
- 7
Add the 1 can of tomato paste and toast briefly until it takes on a little color.
- 8
Deglaze with 200 ml of red wine and let the liquid reduce almost completely.
- 9
Pour in 400 ml of broth, stir in the prepared spice mixture, and cover the roasting pan with a lid.
- 10
Let the goulash braise over low heat for approx. 90 minutes.
- 11
Add the sautéed bell pepper pieces and let the goulash simmer for another 15 minutes.
- 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.