Rich Beef Goulash Bell Peppers (Printable version)
Tender beef and vibrant bell peppers slow-cooked in a paprika-spiced Hungarian stew.
# What You'll Need:
→ 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, adjust 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 sauce
16 - 2 tbsp sour cream, for serving
17 - Fresh parsley, chopped, for garnish
# How to Prepare:
01 - Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
02 - Add finely chopped onions to the pot and cook for 5 to 7 minutes until golden and softened.
03 - Stir in minced garlic, sweet Hungarian paprika, caraway seeds, dried marjoram, and tomato paste. Cook for 1 minute while stirring constantly.
04 - Return browned beef to the pot. Add chopped tomatoes, bay leaf, salt, and freshly ground black pepper. Mix thoroughly.
05 - Pour in beef broth, scraping up any browned bits from the bottom. Bring mixture to a gentle simmer.
06 - Reduce heat to low, cover the pot, and simmer for 1.5 hours, stirring occasionally.
07 - Uncover and add sliced bell peppers. Simmer for an additional 30 to 40 minutes until beef is tender and peppers are soft.
08 - For a thicker consistency, whisk 1 tablespoon of flour with a small amount of water to form a slurry, stir into the pot, and simmer for 5 more minutes.
09 - Remove bay leaf, adjust seasoning to taste. Serve hot, garnished with sour cream and chopped parsley if desired.
# Expert advice:
01 -
- It's a one-pot meal that tastes like you've been cooking all day, but mostly just sits there getting better.
- The paprika gives it this warm, almost sweet depth that makes people ask for seconds without knowing why.
- Once it's simmering, you're free to do other things, and the kitchen smells incredible the whole time.
02 -
- Never skip browning the beef properly—it's the difference between stew and goulash, between forgettable and craveable.
- Paprika burns easily and turns bitter, so always add it with something wet like tomato paste or when the oil is not screaming hot.
- The peppers should go in late so they don't disappear into the sauce; you want to see them and taste them separately.
03 -
- If you have a Dutch oven, use it—the heavy bottom distributes heat evenly and the lid keeps everything moist.
- A splash of dry red wine added with the broth adds incredible depth and complexity that people will taste but not identify.