Goulash with Bell Peppers

Name: Goulash with Bell Peppers
Cuisine: Hungarian
Ingredients: 2 tbsp. olive oil; 1 pound boneless beef short ribs, diced into small cubes; 2 red bell peppers, seeded and finely diced; ½ fresh red chili, seeded and finely diced; 2 cups grated onions; 2 cloves garlic, crushed; 1 tbsp. smoked paprika; 2 sprigs of marjoram, leaves only; 1 ½ tsp. caraway seeds; 1 bay leaf; 1 tbsp. tomato paste; 2 tomatoes, diced; 4 ¼ cups beef stock, plus more as needed; 1 tbsp. red wine vinegar; 1 ½ cups cubed and peeled waxy potatoes (such as red bliss); 1 ½ cups cubed and peeled waxy potatoes (such as red bliss); salt and freshly ground black pepper; salt and freshly ground black pepper; 4 to 6 tbsp. sour cream

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

2 tbsp. olive oil
1 pound boneless beef short ribs, diced into small cubes
2

Europe
Hungary
Gluten-free
Eastern Europe

Method

Pour the olive oil into a large soup pot or skillet and brown the meat all around. Add the bell peppers, chili, onions, and garlic and sauté. Then add the paprika, marjoram, caraway seeds, and bay leaf and sauté until the spices start to release their fragrance. Add the tomato paste and tomatoes to the pan and sauté for 1 minute. Deglaze with 1 cup of the beef stock and the red wine vinegar. Re