Hot Pepper Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef
- 6 tablespoon paprika powder, hot pink
- 6 red pepper (s)
- 3 chilli pepper (s)
- 1 teaspoon caraway seeds
- 4 onion (s)
- broth
- pepper
- Worcester sauce
- 2 tablespoon oil (sunflower oil)
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Cut the onions and peppers into very small cubes, but dice the meat very roughly.
- Heat the oil in a saucepan, only when it is very hot, add the meat and let it rest until it loosens from the bottom of the saucepan by itself, then turn. Again, barely stir, just before the meat loosens from the bottom, add the paprika powder. Then add the onions and peppers very quickly. Bring everything to the boil and slowly add enough stock to just cover it. Add the chili peppers. If they are fresh, remove the seeds and finely dice them. If you use dried ones, add whole. Season with caraway seeds. Let simmer for an hour and a half.
- At the end, season to taste with pepper and a few drops of Worcester sauce and, depending on the consistency, bind lightly with cornstarch.
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