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🍽️ Zesty Beef Goulash with Kidney Beans

490 kcal · 30 min · 4 servings

Ingredients

• 750 g beef rump
• 6 onions
• 2 garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 3 red chili peppers
• 3 tbsp tomato paste
• 3 tbsp oil
• 1 l meat broth
• 1 tsp caraway seeds
• 1 tsp paprika powder
• salt
• pepper (from the mill)
• 1 can kidney beans

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Cut the onion into wedges.
3. 3. Finely chop the garlic.
4. 4. Cut the meat into small cubes.
5. 5. Wash the bell pepper thoroughly.
6. 6. Remove the core from the bell pepper.
7. 7. Cut the bell pepper into cubes.
8. 8. Slice the chilies into thin rings.
9. 9. Remove the seeds from the chilies if you prefer it less spicy.
10. 10. Drain the kidney beans well in a sieve.
11. 11. Fry the meat in batches in hot oil until well browned.
12. 12. Add the onions and garlic to the meat.
13. 13. Fry the onions and garlic briefly.
14. 14. Stir in the tomato paste.
15. 15. Deglaze the meat with the broth.
16. 16. Season everything with chili, cumin, paprika powder, salt, and pepper.
17. 17. Simmer the goulash covered for about 45 minutes.
18. 18. Add the bell pepper cubes and kidney beans.
19. 19. Let everything simmer for another 30 minutes.

Nutrition per serving

• kcal: 490
• Protein: 38 g · Fett/Fat: 27 g · Carbs: 20 g