Beef Goulash
Tender beef goulash with paprika, slowly braised until the meat falls apart.
- 120 min
- 440 kcal / serving
- medium
- Protein
- 44.2 g
- Fat
- 20.8 g
- Carbs
- 14.1 g
Contains: celery, sulphites, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g beef stew meat
- 2 onions
- 1 red bell pepper
- 1 1/2 tbsp tomato paste
- 1 tbsp sweet paprika
- 100 ml red wine
- 200 ml beef broth
- 1 tbsp lard or oil
- 1/2 tsp caraway seeds
- Salt and pepper
Method
- Pat beef dry and sear in batches in lard over high heat. Remove and set aside.
- Roughly dice onions and fry in the same pot for 10 minutes until golden.
- Stir in tomato paste and paprika, toast for 1 minute.
- Deglaze with red wine, scraping up the browned bits.
- Return meat, add beef broth and caraway seeds.
- Bring to a boil, then cover and simmer over low heat for 1.5–2 hours.
- Cut bell peppers into chunks, add for the last 20 minutes of cooking.
- Season with salt and pepper. Serve with bread or spaetzle.
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