Beef Goulash with Shallots and Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef oulash off the shoulder
- 400 g shallot (s)
- 2 red pepper (s)
- 3 tablespoon clarified butter
- 1 small Can / s tomato paste
- 200 ml red wine
- 400 ml broth
- 0.5 teaspoon ½ caraway seeds
- 1 clove garlic
- some lemon peel, grated
- 2 pinches marjoram
- 2 pinches paprika powder
- 2 pinches cayenne pepper
- 100 g sour cream
- salt
Print Recipe
Pin Recipe Instructions
- Clean the peppers and cut into 2 cm pieces. Fry these in the roaster with a little clarified butter. Put aside.
- Peel the shallots, cut in half and fry in a roasting pan with a little clarified butter until golden. Put aside.
- Mix caraway seeds, garlic, lemon zest, marjoram, cayenne pepper and paprika powder and grind in a mortar or with a knife.
- Sear the meat cut into walnut-sized pieces in the roaster in portions with clarified butter and let it take on color. Then add shallots, add tomato paste and let roast. Deglaze with wine and let it almost boil off. Fill up with the stock, add the spices and cook with the lid on for approx. 1.5 hours.
- Add paprika and cook for another quarter of an hour. If the sauce is not yet creamy enough, reduce it a little without the lid if necessary. If necessary, season with salt.
- Serving:
- Place the side dish (we recommend pasta, see basic knowledge: homemade pasta) on the plate and spread the goulash on top. Garnish with a little sour cream.
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