Bell pepper goulash with onions

Preparation

1. 1
   Step 1

   Peel 300 g of onions and 3 garlic cloves and dice them finely.

2. 2
   Step 2

   Rinse 1 kg of beef under cold water, pat dry, and cut into coarse cubes.

3. 3
   Step 3

   Heat 3 tbsp of rapeseed oil in a large pot over high heat.

4. 4
   Step 4

   Sear the beef in portions in the hot oil and then remove from the pot.

5. 5
   Step 5

   Add the diced onion and garlic to the pot and sauté together with the meat for about 3 minutes.

   Timer · 3 min
6. 6
   Step 6

   Stir in 2 tbsp of sweet paprika powder, 2 tbsp of hot paprika powder, salt, pepper, and 1 tsp of ground caraway seeds.

7. 7
   Step 7

   Add 20 g of tomato paste and toast briefly.

8. 8
   Step 8

   Deglaze with 1 l of beef stock and cover the pot.

9. 9
   Step 9

   Let the goulash braise over low heat for about 60 minutes.

   Timer · 60 min
10. 10
    Step 10

    Meanwhile, wash, seed, and slice 2 red, 2 yellow, and 2 green bell peppers into strips.

11. 11
    Step 11

    Add the bell pepper strips to the meat and continue to braise for another 30 minutes.

    Timer · 30 min
12. 12
    Step 12

    Finally, season the finished goulash with salt and pepper to taste.