Rich Beef Goulash Bell Peppers (Printable version)

Hearty Hungarian stew with tender beef, sweet bell peppers, onions, and aromatic spices in a savory sauce.

# Ingredient list:

→ Meats

01 - 1.75 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 3 bell peppers (red, yellow, or green), sliced
04 - 3 cloves garlic, minced
05 - 2 medium tomatoes, chopped or 1 cup canned diced tomatoes

→ Spices & Seasonings

06 - 2 tbsp sweet Hungarian paprika
07 - 1 tsp caraway seeds
08 - 1 tsp dried marjoram
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1 1/2 tsp salt, adjusted to taste

→ Liquids

12 - 3 tbsp vegetable oil (sunflower or canola)
13 - 2 cups beef broth
14 - 2 tbsp tomato paste

→ Optional

15 - 1 tbsp flour (gluten-free if preferred, for thickening)
16 - 2 tbsp sour cream (for serving)
17 - Fresh parsley, chopped (for garnish)

# Directions:

01 - Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef cubes in batches on all sides. Remove and set aside.
02 - Add chopped onions to the pot and sauté for 5 to 7 minutes until golden and softened.
03 - Stir in minced garlic, paprika, caraway seeds, marjoram, and tomato paste. Cook for 1 minute, stirring constantly.
04 - Return browned beef to the pot. Add chopped tomatoes, bay leaf, salt, and black pepper. Mix thoroughly.
05 - Pour in beef broth, scraping up browned bits. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
07 - Stir in sliced bell peppers. Simmer uncovered for 30 to 40 minutes until beef is tender and peppers soften.
08 - To thicken, dissolve 1 tbsp flour in a little water to form slurry. Stir into stew and simmer an additional 5 minutes.
09 - Adjust seasoning as needed. Remove bay leaf. Serve hot, garnished with sour cream and parsley if desired.

# Expert Tips:

01 -
  • The beef becomes impossibly tender while the paprika sauce deepens into something almost velvety—one pot, barely any fuss.
  • Those sweet bell peppers turn jammy and rich, making the whole thing feel more like a celebration than a weeknight dinner.
  • It actually tastes better the next day, which means you're really cooking for tomorrow and today at once.
02 -
  • Don't skip browning the beef on all sides—that crust is where the flavor hides, and rushing it is the only real mistake you can make here.
  • Low heat and patience are not optional; a rolling boil will make the beef tough and the sauce cloudy, so resist the urge to hurry it.
  • Taste as you go near the end, because every stove and every paprika is slightly different, and the final seasoning is always yours to adjust.
03 -
  • Toast your paprika gently in oil for 30 seconds before adding other ingredients—this wakes up the flavor and prevents any raw spice taste.
  • Save a ladle of goulash before serving and refrigerate it; the next day's cold goulash tastes completely different, sometimes even better, and makes for an honest lunch.

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