Goulash

Ingredients

• 300 g onions
• 3 cloves garlic
• 1 kg beef (e.g., shoulder)
• 3 tbsp clarified butter
• 3 tbsp sweet paprika powder
• 1 tsp cumin
• 2 tbsp Tomato paste
• 1 l beef stock
• 2 red bell peppers
• 2 yellow bell peppers
• 1 tbsp chopped parsley
• Salt
• Pepper
• parsley for garnish

Instructions

1. 1.

   Peel onions and garlic, slice into strips. Wash the beef, pat dry, and cut into large cubes. Heat clarified butter in a Dutch oven and brown the meat in batches over medium heat.

2. 2.

   Add all the meat to the pot, then add onions and garlic, sauté briefly, and sprinkle with paprika powder. Season with salt, pepper, and cumin, stir in tomato paste. Pour in beef stock, cover, and simmer on low heat for about 1½ hours. Halve the bell peppers, remove seeds, wash, slice into strips, mix in, and add about 30 minutes before cooking is finished.

3. 3.

   Wash parsley, shake dry, pluck leaves, finely chop, and stir in. Season the goulash with salt and pepper to taste and serve warm in bowls.