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 freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly 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 shallots and garlic; roughly dice the shallots and finely chop the garlic. Wash the peppers, halve them, remove seeds and cut into bite‑sized cubes. Wash the tomatoes, remove stems, blanch, peel, quarter, deseed and cube the flesh.

2. 2.

   Heat clarified butter in a tall pan and brown the meat pieces gradually. Sprinkle with paprika and chili powder while stirring. 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 and serve in soup bowls garnished with parsley.