Szegediner Goulash from Beef

Ingredients

• 750 g beef (e.g., shoulder)
• 4 tbsp rapeseed oil
• 1 tbsp sweet paprika powder
• 0.5 tbsp hot paprika powder
• 300 g onions
• 1 tsp tomato paste
• Salt
• Pepper
• 150 ml dry red wine
• 600 ml Vegetable Broth
• 2 bell peppers (red and yellow)
• 400 g sauerkraut

Instructions

1. 1.

   Wash the meat, pat it dry and mix with 2 tbsp oil, 1 tbsp sweet paprika, and the hot paprika. Let it marinate for at least 2 hours.

2. 2.

   Peel the onions, cut them lengthwise in half and slice crosswise into strips. Heat 2 tbsp oil in a wide pot. Brown the marinated meat in batches over high heat, then remove. Sauté the onion strips in the drippings for about 3 minutes until translucent. Briefly toast the tomato paste and add the remaining marinade. Return the meat to the pot, season with salt and pepper. Deglaze with red wine and pour in vegetable broth. Simmer the goulash covered over low heat for about 1 hour.

3. 3.

   Wash, trim, and dice the bell peppers into ~1 cm cubes. Add them along with drained sauerkraut to the goulash. Cook together for about 30 minutes. Season the Szegediner Goulash with salt, pepper, and paprika to taste.

4. 4.

   Serve with whole‑grain bread or potatoes as desired.