Best Beef Goulash

Ingredients

• 800 g beef (e.g., shoulder or shank)
• 5 onions
• 4 tbsp Vegetable oil
• 2 tbsp Tomato paste
• 150 ml dry red wine
• 700 ml meat broth
• 4 red bell peppers
• 1 Garlic clove
• 1 red chili pepper
• 1 tsp ground cumin
• 2 tbsp Paprika powder (sweet)
• 1 tsp dried marjoram
• 1 bay leaf
• Salt
• Pepper
• 100 g Sour cream

Instructions

1. 1.

   Pat the beef dry and cut into bite‑sized cubes. Peel, halve, and slice the onions into strips.

2. 2.

   Heat the oil in a large pot over high heat and sauté the onions until translucent, stirring constantly. Add the beef cubes and brown them lightly. Stir in the tomato paste, cook briefly, then deglaze with wine. Pour enough broth to cover everything well. Simmer gently for about 2½ hours, stirring occasionally, just below boiling point; add more broth if needed.

3. 3.

   Meanwhile, wash, halve, and strip the bell peppers. Peel and finely chop the garlic. Wash, halve, and finely chop the chili pepper. Add these along with cumin, paprika powder, marjoram, and bay leaf to the goulash during the last 30 minutes of cooking.

4. 4.

   Season the beef goulash with salt and pepper. Serve each portion with a dollop of sour cream and, for example, whole‑grain bread on the side.