🍽️ Colorful Beef Goulash Stew with Crispy Rosemary Potatoes

Name: Colorful Beef Goulash Stew with Crispy Rosemary Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 800 g; rosemary, fresh 5 g; olive oil 4 tbsp; salt pinch; pepper, black ground pinch; vine tomatoes 4 pcs; zucchini 1 pc; onions, red 2 pcs; garlic cloves 1 pc; bell pepper, red 1 pc; carrots 2 pcs; oil 4 tbsp; beef goulash 600 g; herbs of Provence, dried pinch; paprika, sweet paprika pinch; sugar pinch; tomato paste 3 tbsp; red wine, dry 100 ml; vegetable broth 1 L

425 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 800 g
rosemary, fresh 5 g
olive oil 4 tbsp
salt pinch
pepper, black ground pinch
vine tomatoes 4 pcs
zucchini 1 pc
onions, red 2 pcs
garlic cloves 1 pc
bell pepper, red 1 pc
carrots 2 pcs
oil 4 tbsp
beef goulash 600 g
herbs of Provence, dried pinch
paprika, sweet paprika pinch
sugar pinch
tomato paste 3 tbsp
red wine, dry 100 ml
vegetable broth 1 L

Instructions

1. Preheat the oven to 200 degrees Celsius with fan setting.
2. Wash the potatoes thoroughly and cut them into wedges without peeling.
3. Wash the rosemary, dry it, and pluck the needles from the stems.
4. Line a baking tray with baking paper.
5. Toss the potatoes on the tray with the rosemary, olive oil, salt, and pepper.
6. Bake the potatoes in the oven for about 30 minutes.
7. Wash the tomatoes and the zucchini.
8. Cut the tomatoes and the zucchini into coarse cubes.
9. Halve the onions, peel them, and chop them into coarse cubes.
10. Peel the garlic and chop it finely.
11. Wash the bell peppers, halve them, and remove the core and seeds.
12. Cut the bell peppers into pieces about 2 centimeters in size.
13. Peel the carrots and cut off the ends.
14. Slice the carrots into thin rounds.
15. Heat oil in a large pot over medium heat.
16. Wash the meat and pat it dry with kitchen paper.
17. Sear the meat in the hot oil for about 3 minutes.
18. Add the prepared vegetables, except for the tomatoes and zucchini.
19. Fry the vegetables together for about 3 minutes.
20. Now add the tomatoes and the zucchini.
21. Fry the mixture for another 2 minutes.
22. Season everything with Herbs de Provence, salt, pepper, paprika, and sugar.
23. Stir the tomato paste into the pot.
24. Toast the tomato paste for about 1 minute.
25. Deglaze the mixture with red wine.
26. Let the wine reduce for about 2 minutes.
27. Prepare the broth and pour it over the goulash.
28. Simmer the goulash covered for about 1.5 hours.
29. Take the potatoes out of the oven.
30. Season the beef goulash strongly to taste.
31. Serve the goulash together with the rosemary potatoes on the plates.

Nutrition per serving

kcal: 425
Protein: 32 g · Fett/Fat: 18 g · Carbs: 36 g