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.

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