Beef Goulash with Paprika
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef for oulash
- 3 tablespoon oil
- salt and pepper
- Paprika powder
- 400 g onion (s)
- 3 tablespoon paprika pulp
- 125 ml white wine
- 250 ml beef stock
- 500 g paprika (s), colored
- Cayenne pepper
- sugar
- 250 g pasta (spirals)
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Rinse, pat dry and dice the meat. Fry in portions in 2 tablespoons of hot oil. Season with salt, pepper and paprika powder, remove.
- Peel and roughly dice the onions. Fry in the frying fat with 1 tablespoon of oil. Add the paprika pulp, sweat. Pour in the wine and let it simmer completely. Pour in the stock and add the meat again. Cover and braise for approx. 90 minutes.
- Wash, halve, clean and core the peppers. Cut into large cubes and add to the meat after about 60 minutes of cooking. Season to taste with salt, pepper, paprika powder, cayenne pepper and a pinch of sugar.
- Cook the pasta in plenty of boiling salted water according to the instructions on the package, drain and drain. Rinse, shake dry and chop the parsley. Fold into the goulash with the noodles, heat briefly and serve garnished with parsley if necessary.
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