Beef Goulash with Bell Peppers and Sour Cream
Ingredients
- Ingredients
- 700 grams Beef (shoulder)
- 3 onions
- 2 garlic cloves
- 2 Bell pepper (red and yellow)
- 2 ripe Tomatoes
- 2 Tbsps clarified butter
- 1 Tbsp sweet ground paprika
- 1 tsp Chili powder
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 750 milliliters Beef stock
- 2 bay leaves
- 3 allspice
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped marjoram
- salt
- freshly ground peppers
- Whipped cream (for serving)
Preparation steps
Rinse the meat, pat dry, trim and cut into 2 cm (approximately 3/4 inch) cubes. Peel the onions and garlic and dice finely. Rinse the peppers, cut in half, remove the stems, seeds and pith and cut into bite-sized pieces. Rinse the tomatoes, remove the stems and cut into cubes. In a Dutch oven, melt the butter and sear the meat until golden brown on all sides. Sprinkle with spices then set the meat aside. Add the onions, garlic and tomatoes and sauté briefly. Add the tomato paste and cook briefly. Deglaze with the red wine and broth, return the meat to the pan, add the herbs and season with salt and pepper. Simmer over medium heat for about 1 hour 30 minutes. Around 5-10 minutes before the end of the cooking time, stir in the peppers.
Season the stew with salt and pepper, distribute among serving bowls and serve with a dollop of sour cream.
