Rich Beef Goulash Bell Peppers (Printable)

A Hungarian stew of tender beef, bell peppers, onions, and smoky paprika in 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 tablespoons sweet Hungarian paprika
07 - 1 teaspoon caraway seeds
08 - 1 teaspoon dried marjoram
09 - 1 bay leaf
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 1/2 teaspoons salt, adjustable to taste

→ Liquids

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

→ Optional

15 - 1 tablespoon flour (gluten-free if needed) for sauce thickening
16 - 2 tablespoons sour cream, for serving
17 - Fresh parsley, chopped, for garnish

# How to Make:

01 - Heat oil in a large heavy pot over medium-high heat. Brown beef cubes in batches on all sides. Remove and set aside.
02 - Add chopped onions to the pot and cook for 5-7 minutes until golden and soft.
03 - Stir in garlic, paprika, caraway seeds, marjoram, and tomato paste. Cook while stirring for 1 minute.
04 - Return beef to pot. Add chopped tomatoes, bay leaf, salt, and pepper; mix thoroughly.
05 - Pour in beef broth, scraping up browned bits. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 1 hour and 30 minutes, stirring occasionally.
07 - Add bell peppers and simmer uncovered for 30-40 minutes until beef is tender and peppers are soft.
08 - Mix flour with a little water to make a slurry. Stir into pot and simmer for 5 additional minutes.
09 - Discard bay leaf, adjust seasoning if needed. Serve hot, garnished with sour cream and parsley as desired.

# Expert Tips:

01 -
  • It's a one-pot wonder that actually tastes like you spent hours in a European kitchen, not rushed in your home.
  • The paprika transforms ordinary beef into something that makes the whole house smell like comfort.
  • You can make it ahead and it genuinely tastes better the next day when flavors have gotten to know each other.
02 -
  • Don't skip browning the beef in batches—crowding the pot steams the meat instead of searing it, and you'll lose that deep, caramelized flavor that makes the whole dish shine.
  • Paprika burns easily once the pan is hot, so always add it when the heat is at medium and stir it constantly for that one minute—scorched paprika tastes bitter and ruins everything.
  • The beef won't be truly tender after just one hour; it needs the full 1.5 hours of low, gentle simmering to break down completely.
03 -
  • Buy whole caraway seeds and toast them lightly in a dry pan for 30 seconds before grinding them—it wakes up their flavor and makes them taste more like themselves.
  • If your pot doesn't have a heavy bottom, use a lower heat and stir more frequently so nothing sticks or burns on the underside.
  • Save the leftover sour cream and use it as a base for other dishes throughout the week—goulash sauce is liquid gold for braising vegetables or enriching soups.

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