Goulash with bell peppers

Here’s a classic recipe for Hungarian-style goulash with bell peppers:

Ingredients:

• 1.5 lbs (700g) beef chuck or stewing beef, cut into 1-inch cubes
• 2 large onions, finely chopped
• 2-3 bell peppers (red and green, sliced into strips)
• 3 cloves garlic, minced
• 2 tbsp Hungarian paprika (sweet or hot, depending on your preference)
• 1 tsp caraway seeds
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 tbsp vegetable oil
• 2 large tomatoes, chopped (or 1 can diced tomatoes)
• 1 bay leaf
• Salt and pepper, to taste
• Optional: Sour cream and fresh parsley for garnish

Instructions:

1. Prepare the Beef:

   • Season the beef cubes with salt and pepper.
   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, browning on all sides. Remove the beef from the pot and set it aside.

2. Cook the Onions:

   • In the same pot, add the chopped onions. Cook over medium heat until they become soft and golden, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

3. Add the Paprika and Spices:

   • Stir in the paprika and caraway seeds, and cook for about 1-2 minutes, making sure the spices coat the onions well. Be careful not to burn the paprika, as it can become bitter.

4. Combine Ingredients:

   • Add the tomato paste, stir to combine, and cook for another minute.
   • Return the browned beef to the pot, and add the chopped tomatoes (or canned diced tomatoes).
   • Pour in the beef broth, add the bay leaf, and bring the mixture to a simmer.

5. Simmer the Goulash:

   • Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally.

6. Add the Bell Peppers:

   • About 20 minutes before the goulash is done, add the sliced bell peppers to the pot. Continue to simmer until the peppers are tender but still hold their shape.

7. Serve:

   • Remove the bay leaf before serving. Optionally, garnish with a dollop of sour cream and fresh parsley.
   • Serve the goulash hot, either on its own or over egg noodles, mashed potatoes, or with a side of crusty bread.

Tips:

• For Extra Flavor: You can add a splash of red wine when browning the beef, allowing it to reduce slightly before adding the broth.
• Vegetable Add-Ins: Some variations include potatoes, carrots, or mushrooms for added heartiness.