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Pannonian Beef and Pepper Stew | Hearty & Aromatic
(0)
115 min
Masterpiece
Gurkerl Küche
Ein wärmender Klassiker aus dem pannonischen Osten Österreichs: Zart geschmortes Gulaschfleisch vom Rind, saftiger roter und gelber Paprika und feine Erdäpfel vereinen sich in einem herzhaften Paprika-Kümmel-Sud zu einem unvergleichlich aromatischen One-Pot-Genuss.
Ingredients
Preparation method
Preparation
Pat the goulash beef dry and cut into approx. 3 cm cubes. Peel and finely chop the onions and garlic cloves. Wash, core, and cut the red and yellow bell peppers into bite-sized pieces. Peel the potatoes and also cut them into approx. 2–3 cm cubes.
Searing & Braising
Heat the clarified butter in a large, heavy braising pot. Sear the beef in batches over high heat until well browned on all sides to develop rich roasted flavours. Remove the meat and set aside briefly.
Reduce the heat, add the chopped onions to the remaining cooking fat, and sauté slowly until golden brown, stirring occasionally. Add the garlic and tomato paste and fry briefly. Briefly remove the pot from the heat, stir in the sweet paprika powder, and immediately deglaze with a splash of beef stock so the paprika does not turn bitter.
Chef's tip
For an even thicker sauce: Mash a small portion of the soft-cooked potatoes against the side of the pot with a wooden spoon and stir in.
Like all traditional braised dishes, the Pannonian beef and pepper stew tastes almost even better reheated the next day, as the flavours infuse wonderfully.
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