Ingredients for Paprika Goulasch
- 1.5 lbs beef stew meat
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers (any color), chopped
- Chili
- 3 tbsp paprika
- 2 tbsp tomato paste
- Bay Leaf
- 4 cups beef broth
- 2 tbsp oil
- 2 tbsp cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- optional dollop of sour cream
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How to Make Paprika Goulasch
- Season 1.5 lbs beef stew meat generously with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp paprika.
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. Remove the beef and set aside.
- Add 1 large onion, chopped, to the pot and cook until softened and lightly browned, about 5 minutes.
- Stir in 2 bell peppers (any color), chopped, 2 cloves garlic, minced, 1 tbsp paprika, and 2 tbsp tomato paste. Cook for 3-5 minutes, stirring frequently, until fragrant.
- Return the beef to the pot. Pour in 4 cups beef broth, bring to a simmer, and season to taste with salt and pepper.
- Reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is incredibly tender.
- In a small bowl, whisk together 2 tbsp all-purpose flour with 2 tbsp cold water until smooth. Gradually whisk the slurry into the stew and simmer for 5-7 minutes, or until slightly thickened.
- Taste and adjust seasoning as needed.
- Serve hot with your choice of tagliatelle, spaetzle, or potato dumplings. Top with a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
43g
Carbs
4g
