Beef goulash
In our version of a traditional Hungarian peasant soup, to a delicious vegetable and beef stew, red beans, tomato sauce, we have added smoked paprika. This dish is rich in flavour and vegetables - a comforting dish that everyone will enjoy.
Chef's choice
Ingredients
Portions:
4
150 g
beef aiguillette
100 ml
beef broth
1 medium
potato, diced
1 medium
orange carrot, sliced
50 g
red beans, cooked
50 g
mushrooms, sliced
2 tbsp
tomato puree
0.5 medium
red pepper, chopped
0.5 medium
green pepper, chopped
1 small
onion, diced
1 tbsp
red wine vinegar
2 cloves
garlic, minced
1 tbsp
double tomato puree
2 tbsp
sunflower oil
fine salt, to taste
ground cumin, to taste
ground hot pepper, to taste
1 bay leaf
sweet chili, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat sunflower oil in a large pot over medium heat. Add diced onions and minced garlic, sauté until translucent.
- Add beef aiguillette pieces and cook until browned on all sides. Stir in ground cumin, ground hot pepper, and smoked paprika.
- Pour in beef broth and red wine vinegar, scraping up any browned bits from the bottom of the pot. Add bay leaf and sweet chili, simmer for 10 minutes.
- Stir in chopped potatoes, carrots, red and green peppers, mushrooms, red beans, tomato puree, and double tomato puree. Season with fine salt.
- Cover the pot and let it simmer on low heat for about 20 minutes, or until the vegetables are tender and the stew is rich in flavor.