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Ingredients
Beef Goulash with Rosemary
- Ingredients
- 600 grams Beef (from the shoulder)
- 3 onions
- 400 grams starchy potatoes
- 2 Red Bell pepper
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 1 ⅕ liters Beef stock
- 1 rosemary
- 1 thyme
- 1 bay leaf
- 1 generous pinch organic, grated Lemon peel
- ½ tsp ground Caraway
Rinse beef, pat dry and cut into bite-sized pieces. Peel the onions and dice. Peel the potatoes. Rinse the bell peppers, halve and remove seeds and ribs. Cut potatoes and bell peppers into bite-sized pieces.
In a saucepan, heat the oil and fry the meat in batches on all sides over high heat. Season with salt and pepper, sprinkle with paprika and remove from the pan. Cook onions in the drippings until softened, stir in the tomato paste and deglaze with the red wine. Pour in stock, return the meat to the saucepan, add the herbs, bay leaf, caraway seeds and lemon zest and simmer covered over medium heat, about 1 1/2 hours.
About 30 minutes before end of cooking, add the potatoes and bell peppers and continue to cook.
Remove rosemary, thyme and bay leaf from the saucepan and season goulash with salt and pepper. Serve in small bowls.