John Myers
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Beef Goulash with Onions and Red Peppers
The perfect beef goulash with onions and red peppers recipe with a picture and simple step-by-step instructions.
- 2,18 Kg Beef goulash
- 1,5 Kg Onions
- 800 g Red peppers / cleaned approx. 650 g
- 1 Garlic bulb (approx. 9-10 cloves)
- 10 tbsp Rapeseed oil
- 1,5 liter Beef broth (6 teaspoons instant)
- 1 tube Tomato paste 200 g
- 4 tbsp Sweet paprika
- 1 tbsp Rose paprika hot
- 1,5 tbsp Salt
- 1 Cooking cream 200 g
- 2 tbsp Tapioca starch
- Cut the beef goulash into small pieces, wash and pat dry with kitchen paper. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat rapeseed oil (10 tbsp) in a large, heavy roasting pan, fry the beef goulash vigorously in it, add / fold in onion and garlic clove cubes and fry with them. Fold in tomato paste (1 tube / 2100 g), fry briefly and deglaze / pour in half of the beef stock (750 ml). Season with sweet paprika (4 tbsp), hot rose paprika (1 tbsp) and salt (5 tbsp) and simmer / boil everything with the lid closed for approx. 2.5 hours. In the meantime, clean the peppers, peel them with a peeler, wash them, cut them into small diamonds and add them to the casserole. Stir the goulash from time to time and gradually pour the rest of the beef broth over it. Finally fold in the cooking cream (200 g) and thicken a little with tapioca starch (2 tbsp) dissolved in a little cold water. Serve the beef goulash with onions and red peppers with potatoes or mashed potatoes or Czech bread dumplings or noodles or rice or bread / rolls ….
Garnish:
- Brussel sprouts or red cabbage or mushrooms or cauliflower or carrots or … serve with it
Tip:
- The beef goulash with onions and red peppers can also be frozen in advance.
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