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🍽️ Bockshorn Beef Goulash without Red Wine

382 kcal · 30 min · 4 servings

Ingredients

• 750 g beef goulash
• 2 onions
• 1 clove garlic
• 1 large red bell pepper
• 3 tbsp ghee
• 1 tbsp paprika powder (sweet)
• 250 ml meat broth
• 400 g ripe tomatoes
• salt
• pepper (from the mill)
• 1 bay leaf
• 0.5 tsp paprika powder (hot)
• 2 tbsp tomato paste
• 1 tsp dried marjoram

Instructions

1. 1. Heat the vegetable oil in a large pot over high heat.
2. 2. Brown the meat in batches on all sides until it is brown.
3. 3. Peel the onions and garlic.
4. 4. Cut the onions into large chunks.
5. 5. Press the garlic through a garlic press.
6. 6. Wash the peppers thoroughly.
7. 7. Remove the stem and seeds from the peppers.
8. 8. Halve the peppers.
9. 9. Cut the flesh of the peppers into small cubes.
10. 10. Add the onions to the browned meat in the pot.
11. 11. Cook the onions with the meat over medium heat.
12. 12. Stir in the sweet paprika powder briefly until fragrant.
13. 13. Pour the meat broth into the pot.
14. 14. Briefly pour boiling water over the tomatoes.
15. 15. Shock the tomatoes in cold water.
16. 16. Peel the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Remove the seeds from the tomatoes.
19. 19. Dice the tomatoes.
20. 20. Add the diced tomatoes to the pot.
21. 21. Add the tomato paste to the pot.
22. 22. Add the marjoram to the pot.
23. 23. Add the bay leaf to the pot.
24. 24. Add the pressed garlic to the pot.
25. 25. Add the diced peppers to the pot.
26. 26. Simmer the goulash gently for about 1 to 1.5 hours.
27. 27. Add a little water if necessary to create a creamy sauce.
28. 28. Finally, season the goulash to taste with pepper, salt, and hot rose paprika.

Nutrition per serving

• kcal: 382
• Protein: 40 g · Fett/Fat: 22 g · Carbs: 6 g