Beef goulash with shallots and peppers

Ingredients for 4 servings:

• 600 g beef shoulder goulash
• 400 g shallot(s)
• 2 bell peppers, red
• 3 tbsp clarified butter
• 1 small can of tomato paste
• 200 ml red wine
• 400 ml broth
• ½ tsp caraway seeds
• 1 clove(s) garlic
• some lemon peel, grated
• 2 pinches of marjoram
• 2 pinches of paprika powder
• 2 pinches of cayenne pepper
• 100 g sour cream
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Clean the bell peppers and cut into 2 cm pieces. Brown them in a roasting pan with a little clarified butter. Set aside. Peel the shallots, halve them, and brown them in a roasting pan with a little clarified butter until golden brown. Set aside. Mix the caraway seeds, garlic, lemon zest, marjoram, cayenne pepper, and paprika and crush them in a mortar or with a knife. Cut the meat into walnut-sized pieces and brown it in the roasting pan in batches with clarified butter until browned. Then add the shallots, tomato paste, and sauté. Deglaze with wine and bring to a boil. Top up with stock, add spices, and cook with the lid on for about 1.5 hours. Add the bell peppers and cook for another 15 minutes. If the sauce isn’t thick enough, reduce it a little more without the lid. Season with salt if desired. To serve: Place the side dish (we recommend pasta, see Basics: Homemade Pasta) on the plate and spread the goulash on top. Garnish with a little sour cream.