Bell pepper goulash with onions
by Tavolino
A hearty, classic beef goulash with a colorful bell pepper mix, which becomes particularly tender and aromatic through slow braising.
Ingredients
- Onions 300 g
- Garlic cloves 3 pieces
- Beef (shoulder) 1 kg
- Rapeseed oil 3 tbsp
- Sweet paprika powder 2 tbsp
- Hot paprika powder 2 tbsp
- Salt to taste
- Pepper to taste
- Ground caraway seeds 1 tsp
- Tomato paste 20 g
- Beef stock 1 l
- Red bell peppers 2 pieces
- Yellow bell peppers 2 pieces
- Green bell peppers 2 pieces
Preparation
- 1
Peel 300 g of onions and 3 garlic cloves and dice them finely.
- 2
Rinse 1 kg of beef under cold water, pat dry, and cut into coarse cubes.
- 3
Heat 3 tbsp of rapeseed oil in a large pot over high heat.
- 4
Sear the beef in portions in the hot oil and then remove from the pot.
- 5
Add the diced onion and garlic to the pot and sauté together with the meat for about 3 minutes.
- 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
Add 20 g of tomato paste and toast briefly.
- 8
Deglaze with 1 l of beef stock and cover the pot.
- 9
Let the goulash braise over low heat for about 60 minutes.
- 10
Meanwhile, wash, seed, and slice 2 red, 2 yellow, and 2 green bell peppers into strips.
- 11
Add the bell pepper strips to the meat and continue to braise for another 30 minutes.
- 12
Finally, season the finished goulash with salt and pepper to taste.