John Myers
Beef and Cream Goulash
The perfect beef and cream goulash recipe with a picture and simple step-by-step instructions.
- 800 g Beef goulash
- 800 g Onions
- 1 Garlic bulb approx. 40 g
- 4 Sunflower oil
- 2 tbsp Green chili peppers
- 6 tbsp Tomato paste
- 1 tbsp Salt
- 1 tbsp Sweet paprika
- 1 tbsp Mild curry powder
- 1,5 liter Beef broth (6 teaspoons instant)
- 200 g Whipped cream
- Peel and dice the onions. Loosen the cloves of the garlic bulb, peel and finely dice. Peel and finely dice the ginger. Clean / core the chilli peppers, wash and finely dice. Heat sunflower oil in a high, non-stick pan and stir-fry the beef cubes vigorously. Add the vegetables (onion cubes, garlic clove cubes and chilli pepper cubes) and the tomato paste (6 tbsp) and also sauté / stir fry. Deglaze / pour in the beef stock (approx. 750 ml) and season with salt (1 tbsp), sweet paprika (1 tbsp) and mild curry powder (1 tbsp). Simmer / cook / stew everything with the lid on for about 2 hours, gradually adding the rest of the broth over and over again. Finally fold in the whipped cream (200 g). Served here: beef and cream goulash with home-cooked red cabbage and mashed potatoes, garnished with coriander leaves, served. Alternatively serve with pasta, potatoes or rice. Brussels sprouts, beans or cauliflower are also suitable as vegetables.
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