Hungarian-Style Beef Goulash

Ingredients

• 700 g beef (e.g., from the shoulder)
• 6 shallots
• 2 Garlic cloves
• 2 red bell peppers
• 300 g ripe tomatoes
• 30 g clarified butter
• 1 tsp Sweet paprika powder
• 1 tsp chili powder
• 1 tbsp Tomato Paste
• 300 ml dry red wine
• 1200 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
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the meat, pat it dry and cut into 2 cm cubes. Peel the shallot and garlic; roughly dice the shallot and finely chop the garlic. Wash the peppers, halve them, remove seeds and cut into bite-sized cubes. Wash the tomatoes, discard stems, blanch, peel, quarter, seed and dice the flesh.

2. 2.

   Heat clarified butter in a tall pan and gradually sear the meat cubes until browned. Sprinkle with paprika and chili powder and stir. Remove the meat, set aside, and add the vegetables to the pan. Sauté, then add tomato paste and tomato cubes, let them brown slightly, and deglaze with red wine. Pour in beef stock, return the meat and spices along with herbs, season with salt and pepper. Simmer over medium heat for 1½ hours. Taste, serve in soup bowls, and garnish with parsley.