Onion Goulash with Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, for goulash, cut into cubes
- 1 kg onion (s), diced
- 3 peppers, colored, diced
- 1 glass mushrooms or 200 g fresh, sliced
- 3 bay leaves
- 3 tablespoon mustard
- 1 tube tomato paste
- salt and pepper
- Paprika powder, hot
- 250 ml red wine, dry
- 500 ml beef broth
- oil
Print Recipe
Pin Recipe Instructions
- Sear the meat in oil, then add the onions and fry with them. Stir in the tomato paste and roast briefly. Add the peppers and mushrooms, deglaze with the wine and let the wine boil down a little. Add the mustard and bay leaves and pour in the beef broth.
- Bring the goulash to the boil, season with salt, pepper and paprika powder and cover and simmer for 90 minutes over low heat. When the meat is tender, season again to taste.
- This goes well with pasta, dumplings or boiled potatoes and salad.
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