John Myers
Beef Goulash with Paprika
The perfect beef goulash with paprika recipe with a picture and simple step-by-step instructions.
- 1500 g Beef goulash
- 1000 g Onions
- 700 g Paprika (red, green and yellow)
- 5 Garlic cloves
- 6 El Sunflower oil
- 1200 ml Beef broth (6 teaspoons instant)
- 6 El Tomato paste
- 3 tbsp Sweet paprika
- 1 tbsp Rose paprika hot
- 1 <el Salt
- 8 tbsp Cooking cream (here: crème à la cuisine)
- Wash the beef goulash and drain well. Peel and dice the onions. Clean / wash the peppers and cut into small pieces. Peel and finely dice the garlic cloves. Heat sunflower oil (6 tbsp) in a large roasting pan and fry the beef goulash vigorously. Add the onion and garlic clove cubes and fry with them. Season with tomato paste (6 tbsp), sweet paprika (3 tbsp), hot rose paprika (1 tbsp) and salt (1 tbsp). Add the pepper pieces, fry everything briefly and deglaze / pour on half the beef stock (600 ml). Cook everything for about 2 to 2.5 hours and gradually add the rest of the beef broth. Finally refine with cooking cream (8 tbsp / crème à la cuisine) and serve. This goes well with pasta, potatoes, mashed potatoes, rice, dumplings or maybe just bread or baguette.
Facebook Comments