John Myers
Bell Pepper and Beef Goulash
The perfect bell pepper and beef goulash recipe with a picture and simple step-by-step instructions.
- 500 g Shoulder beef
- 400 g Paprika
- 2 size Onions
- 2 Garlic cloves
- 2 tbsp Clarified butter
- 5 tbsp Tomato paste
- 1 tbsp Smoked chili paste
- 200 ml Pinot Noir
- 250 m Water
- 3 Bay leaves
- 1 tsp Ground caraway
- 1 tsp Paprika powder
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 1 tbsp Vinegar
- 1 pinch Sugar
- Tellicherry pepper
- Grated lemon peel
- Cut the beef into cubes. I chose very marbled meat! It has a great aroma and is very juicy and tender! Clean the peppers, remove the core, wash and cut into pieces. Peel the onions and garlic, roughly chop the onions and finely grate the garlic.
- Heat the butter lard in a roaster and sear the beef goulash in 2 portions. Remove from the roasting pan, then roast the onions and garlic, then add the paprika. Fry everything well, then sizzle with tomato paste and chili paste. Then deglaze with wine, add bay leaves. Then add water, caraway seeds, garlic pepper, seasoned salt and pepper!
Set the oven to 120 ° degrees top / bottom heat!
- Put the goulash with the lid in the oven and cook for about 2.5-3 hours! Then season with seasoned salt, garip pepper, pepper, lemon peel, sugar and vinegar!
- Prepare side dishes as well! With us pasta and salad!
- Serve!
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