Rich Beef Goulash Peppers (Print View)
Tender beef and colorful peppers slowly cooked in a fragrant paprika sauce for a hearty dish.
# What You'll Need:
→ Meats
01 - 1.75 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 3 bell peppers (red, yellow, or green), sliced
04 - 3 cloves garlic, minced
05 - 2 medium tomatoes, chopped or 1 cup canned diced tomatoes
→ Spices & Seasonings
06 - 2 tbsp sweet Hungarian paprika
07 - 1 tsp caraway seeds
08 - 1 tsp dried marjoram
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1 1/2 tsp salt, adjust to taste
→ Liquids
12 - 3 tbsp vegetable oil (sunflower or canola)
13 - 2 cups beef broth
14 - 2 tbsp tomato paste
→ Optional
15 - 1 tbsp flour (for sauce thickening, use gluten-free if needed)
16 - 2 tbsp sour cream (for serving)
17 - Fresh parsley, chopped (for garnish)
# How to Make:
01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef cubes in batches on all sides, then remove and set aside.
02 - Add chopped onions to the pot and sauté for 5 to 7 minutes until golden and softened.
03 - Incorporate minced garlic, paprika, caraway seeds, marjoram, and tomato paste. Cook while stirring constantly for 1 minute.
04 - Return browned beef to the pot. Add chopped tomatoes, bay leaf, salt, and black pepper. Stir to combine.
05 - Pour in beef broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
07 - Stir in sliced bell peppers and simmer uncovered for 30 to 40 minutes until beef is tender and peppers are softened.
08 - For a thicker consistency, mix flour with a little water to form a slurry, stir into the stew, and simmer for an additional 5 minutes.
09 - Adjust seasoning as needed, discard bay leaf, and serve hot garnished with sour cream and parsley if desired.
# Expert Suggestions:
01 -
- The paprika sauce becomes silky and deeply savory as the beef gets impossibly tender over two hours of gentle simmering.
- Bell peppers add sweetness that balances the earthy spices, and they practically melt into the broth.
- It's naturally gluten-free and tastes even better the next day when all the flavors have had time to get cozy together.
02 -
- Never skip the browning step—that caramelized beef surface is where half the flavor lives.
- Low and slow is non-negotiable; rushing with high heat makes the beef tough and bitter instead of tender and rich.
- Add the bell peppers at the end, not the beginning, or they'll fall apart into the sauce and you'll lose that lovely texture.
03 -
- Buy beef chuck in one piece and cut it yourself into even cubes—pre-cut beef often has uneven shapes that cook at different speeds.
- Don't stir too much during the simmering or the beef will break apart; let it sit undisturbed most of the time.