Goulash with Bell Peppers and Sour Cream

Ingredients

• 700 g beef (shoulder)
• 3 onions
• 2 Garlic cloves
• 2 bell pepper halves (red and yellow)
• 2 ripe tomatoes
• 2 tbsp clarified butter
• 1 tbsp sweet paprika powder
• 1 tsp chili powder
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 750 ml beef stock
• 2 Bay leaves
• 3 allspice berries
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped marjoram
• Salt
• pepper (ground)
• sour cream (for serving)

Instructions

1. 1.

   Wash the meat, pat dry, trim any sinew and cut into 2 cm cubes. Peel and dice the onions and garlic. Wash the peppers, halve them, remove seeds and cut into bite-sized pieces. Wash the tomatoes, discard stems and cube the flesh. Heat clarified butter in a stew pot and sear the beef cubes gradually, sprinkling with paprika and chili powder as you go. Remove the meat and set aside; sauté the vegetables (except peppers) similarly. Add tomato paste and let it brown briefly. Deglaze with red wine. Pour in the stock, return the meat and add spices and herbs, seasoning with salt and pepper. Simmer over medium heat for about 1½ hours, adding more stock if needed. Mix in the pepper pieces 5–10 minutes before the end of cooking.

2. 2.

   Taste the goulash, serve it in a soup bowl topped with a dollop of sour cream.