Savory Beef Goulash with Paprika and Bell Peppers

Hearty Beef Goulash Recipe

Ingredients:

• 1 kg beef, cut into small cubes
• 2 teaspoons salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons vegetable oil or olive oil
• 2 large onions, roughly chopped
• 5 cloves garlic, minced
• 3 bell peppers (red, yellow, green, or to taste), sliced
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper (or to taste)
• 2 teaspoons caraway seeds
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1½ tablespoons granulated sugar
• 800 ml water
• 1 can (400 g) canned tomatoes
• 2 beef bouillon cubes (I used Maggi beef cubes)
• 1 teaspoon salt (adjust to taste)
• Sour cream and fresh parsley or marjoram for garnish

Instructions:

1. Prepare the Beef:
   Begin by cutting the beef into small, uniform cubes. In a large bowl, season the beef with 2 teaspoons of salt, ½ teaspoon of black pepper, and 2 tablespoons of all-purpose flour. Toss the beef to coat it evenly with the seasoning and flour.

2. Brown the Beef:
   Heat 3 tablespoons of vegetable oil or olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the beef cubes in batches, being careful not to overcrowd the pan. Brown the beef on all sides, which should take about 5-7 minutes per batch. Remove the browned beef and set it aside.

3. Sauté the Aromatics:
   In the same skillet, add the chopped onions and sauté until they become translucent and start to soften, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Next, add the paprika, cayenne pepper, caraway seeds, and tomato paste. Cook this mixture for another 2 minutes, stirring frequently, to allow the spices to release their flavors.

4. Build the Base:
   Gradually pour in the 800 ml of water, stirring to dissolve any browned bits stuck to the bottom of the pan. Add the canned tomatoes (with their juice), granulated sugar, 1 teaspoon of salt, beef bouillon cubes, dried thyme, and bay leaf. Stir well to combine.

5. Simmer the Goulash:
   Return the browned beef to the skillet, ensuring it is well submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for about 1 hour, or until the beef is tender and cooked through. Stir occasionally to prevent sticking.

6. Add the Bell Peppers:
   Once the beef is tender, stir in the sliced bell peppers. Continue to cook for an additional 15-20 minutes, or until the peppers are tender and the sauce has thickened to your liking.

7. Final Touches:
   Taste and adjust the seasoning with additional salt if needed. Remove the bay leaf before serving.

8. Serve:
   Ladle the goulash into bowls and garnish with a dollop of sour cream and a sprinkle of fresh parsley or marjoram.

This beef goulash is a comforting and flavorful dish that pairs beautifully with crusty bread or over a bed of rice or noodles. Enjoy this classic recipe that’s sure to warm your soul and satisfy your hunger.