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Goulash with beef and bell pepper

Beef and Bell Pepper Goulash

This tasty, juicy dish is sure to become a favorite! Goulash is a classic of Hungarian cuisine, where it's served as a first course (a soup). In the former Soviet countries it's treated more as a main dish and served with a side.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Beef

600

Carrots

Ground black pepper

Onion

Bay leaf

Flour

Salt

Bell pepper (young red)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 13 g

Fats 18 % 4 g

Carbohydrates 23 % 5 g

108 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

To make classic Hungarian goulash, cut the beef into cubes or slices. The pieces can be any size, from very small to fairly large — just keep in mind that bigger pieces take longer to cook. Chop the onion very finely.
Step 2:

In a deep skillet (or a saucepan), heat some vegetable oil, add the onion, and cook over medium heat until soft and translucent. If you like, you can add the carrot — cut into strips or cubes — and cook it along with the onion. To thicken the gravy, stir the flour into the sautéed onion before adding the meat. The red bell pepper goes into the sauté too — I didn't have any this time, so it's not in the photo.
Step 3:

Turn the heat to high and add the chopped meat. Fry, stirring constantly, for a minute or two. Reduce the heat to low, pour in a cup of boiling water, cover, and simmer for about 30–40 minutes.
Step 4:

If you cut the beef into large pieces, the cooking time can stretch to an hour. If the liquid cooks off too quickly, add a splash more water. Serve hot with bread.
Step 5:

Enjoy!