Beef Goulash with Rice

Ingredients

• 1 kg beef (e.g., shank)
• 4 onions
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 400 g diced tomatoes (canned)
• 1 tsp dried marjoram
• 1 tbsp sweet paprika powder
• 1 tbsp hot paprika powder
• 400 ml meat broth
• Salt
• Pepper
• 250 g Basmati rice
• 4 pickled cucumbers
• 150 g Sour cream
• chili powder
• cornstarch (optional)

Instructions

1. 1.

   Rinse the beef, pat dry, and cut into large cubes. Peel and roughly dice the onions. Brown the beef in hot oil all around. Add the onions and cook for 4-5 minutes, stir in tomato paste, then add tomatoes, marjoram, and both paprika powders. Pour in broth, season with salt and pepper, bring to a boil, then reduce heat and simmer gently for about 2 hours.

2. 2.

   Bring about 500 ml water with a pinch of salt to a boil. Add the rice, cover, and let it soak for about 20 minutes.

3. 3.

   Slice the pickles into sticks. Whisk the sour cream until smooth and sprinkle with chili powder. Place both in small bowls.

4. 4.

   Taste the goulash at the end and adjust seasoning. If desired, thicken the sauce by whisking a little cornstarch into cold water and adding it to the stew. Serve the finished goulash over rice, accompanied by pickles and sour cream.