Pepper Beef Goulash
Warm up your kitchen with this hearty and flavorful Pepper Beef Goulash, a comforting one-pot dish that's perfect for cozy dinners. This slow-simmered stew features tender chunks of seared beef chuck, a medley of vibrant red and yellow bell peppers, and aromatic spices like sweet paprika and caraway seeds, all enveloped in a rich, savory tomato-based sauce. With its generous splash of beef stock and fragrant bay leaves, the goulash boasts layers of depth and complexity in every bite. Ready in just under two hours, this recipe combines old-world charm with a modern twist, offering an easy yet indulgent meal idea. Serve it with sour cream and fresh parsley for a creamy, herbaceous finish, and pair it with crusty bread, rice, or egg noodles to soak up every last drop of the flavorful sauce. Perfect for weeknight dinners or weekend gatherings, this Pepper Beef Goulash is a must-try for fans of hearty stews and bold flavors!
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Recipe Information
Ingredients
- 700 g beef chuck, cubed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 500 ml beef stock
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 g sour cream (optional, for serving)
- 2 tablespoons fresh parsley, chopped (for garnishing)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the cubed beef in batches to avoid crowding the pan. Sear the beef on all sides until browned, about 5 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced red and yellow bell peppers to the pot and cook for 3-4 minutes until they begin to soften.
Sprinkle the sweet paprika and caraway seeds over the vegetable mixture, stirring well to coat evenly.
Stir in the tomato paste and cook for 2 minutes, allowing the flavors to meld.
Return the seared beef to the pot and pour in the beef stock.
Add the bay leaves, salt, and black pepper. Stir everything together, ensuring the beef is fully submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Remove the pot from heat and discard the bay leaves. Adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with a dollop of sour cream (if desired) and a sprinkle of fresh parsley. Enjoy with crusty bread, rice, or egg noodles.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
