Beef Goulash with Bell Peppers

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A goulash is a dish of beef and other ingredients, such as onions and peppers, which is widely spread in Central and Eastern Europe.

The meat is saut√©ed and then softly braised in liquid until a creamy consistency is reached. I wish you lots of fun cooking ūüėČ

Cooked/Baked today: Beef Goulash with Bell Peppers
Difficulty: Medium
Preparation Time: 3 hours
Category: Main Dishes, Meat Dishes, Hungarian Cuisine, Hearty Meals
Our Recipe rating:

Beef Goulash with Bell Peppers

Beef Goulash with Bell Peppers

Ingredients for 4 servings:

  • 1 kilogram beef goulash
  • 600 grams onions
  • 3 red bell peppers
  • 2 – 3 cloves of garlic
  • 750 milliliters vegetable stock
  • 200 milliliters red wine
  • 1 heaping tablespoon tomato paste
  • 1 teaspoon each of paprika powder (noble sweet) & paprika powder (hot)
  • Oil or clarified butter for frying
  • Salt & pepper
  • Fresh parsley for garnishing

Required kitchen gadgets, helper & preparations:

  • Large pot or pan for the goulash



Deseed bell peppers & cut into bite-sized pieces. Peel onions & coarsely chop them into small dices. Also peel garlic & chop finely. Chop finely parsley for garnishing.

…for the goulash:



Heat up a large pot or pan adding a bit clarified butter (or oil) & sear the beef in portions for a few minutes until brown on all sides, then lift the meat out of the pan & set aside.

Next, add bell peppers, onions & garlic to the pan & fry for 3 – 4 minutes over medium heat, stirring occasionally. Then stir in 1 heaping tablespoon tomato paste as well as a teaspoon of each paprika powder (noble sweet) & paprika powder (hot) until everything has a slightly tomato glaze & allow to brown for about 1 minute.

Cooking Goulash

Cooking Goulash

Deglaze the vegetables with 200 milliliters red wine & allow to simmer until the whole wine is boiled down almost completely while stirring from time to time. Afterwards give the beef back to the pan & pour in 750 milliliters vegetable stock, then bring everything to a boil.

Once the goulash starts simmering reduce the heat to low & allow the goulash to gently braise for 2 – 2,5 hours, stirring occasionally. The goulash is done if the meat can be easily divide up with a spoon & the sauce has a creamy consistency.

Pull the goulash from heat & serve along with for example tagliatelle or cooked potatoes. Finally garnish everything with finely chopped parsley. I wish you lots of fun cooking ūüėČ

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):


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