Hungarian goulash

A great family friendly beef stew with lots of healthy red bell peppers in it.

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Prep Time 5

Cook Time 2

Dividing the sauce and blending 1 batch 5

Total Time 2 10

Course Main Course

Servings 4 people

Calories 484 kcal

Ingredients

2 lbs beef (approx. 1 kg.)(beef for stewing, chuck)(cut into chunks)
4 tsp paprika powder (sweet or smokey, whatever your preference is or you have on hand)
2 tbsp flour (I used oat flour to keep it gluten free)
2 medium onions (diced)
3 large red bell pepper (cubed)
2 tbsp olive oil
140 gr tomato paste (4 tbsp)
200 ml white wine (a little less than 1 cup)
300 ml beef stock (1¼ cup)(store bought or homemade)
salt and pepper (to taste)
4 large potatoes (cubed)(optional)
1 handful fresh parsley (chopped)(optional for garnishing)

Instructions

Start by adding the beef, paprika powder (use smokey or sweet or a combo), flour, salt and pepper to a mixing bowl. Stir well to coat the beef.
Heat up the olive oil and let the beef brown on all sides. Then add half of the bell pepper and the onion and stir until the onion is translucent. After that the tomato paste, wine and broth are added at the same time to the pot. Stir frequently in the pot until all is incorporated and bubbling.
Lower the heat and leave it to simmer for 2 hours.
After 2 hours add the potatoes and the remaining bell pepper for another 20 minutes more.
OPTIONAL: If you have fussy eaters at home and want a smooth sauce:
When the goulash is ready, scoop out some of the sauce with onions and bell peppers into a small sauce pan and blend it into a smooth sauce. Once smooth, scoop back some potato and beef into the smooth sauce.
Serve the goulash over (brown) rice or quinoa.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.