Winter Beef Goulash

  • Difficulty: Medium
  • one hour
  • 2 servings

Goulash is often served in Central and Eastern Europe, that you can serve two ways. It can be found as a soup or a stew. Given that has fans all around the world, it would have been a shame not to try it in our kitchen. And, because it’s cold outside we preferred the stew version, spiced up with paprika and cumin.

Ingredients Needed for Winter Beef Goulash

    2 tablespoons of vegetable oil
    10 ounces of flank steak, large chunks
    1 onion, chopped
    2 carrots, thinly sliced
    1 red bell pepper, thinly sliced
    1 cup red wine
    1 cup canned tomatoes
    2 garlic cloves, crushed
    2 medium-sized potatoes
    ½ teaspoon paprika powder
    ½ teaspoon cumin seeds
    fresh parsley, chopped
    yogurt (for serving)

How to Make Winter Beef Goulash

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the diced beef, cover it with a lid and cook for 20 minutes.
  3. Add the onion, carrots, and bell pepper.
  4. Pour the red wine and bring it to a boil. Cover it with a lid and cook for 15 minutes.
  5. Add the canned tomatoes and garlic. Stir for 1-2 minutes.
  6. Add the potato, and season with salt, pepper, paprika powder, and cumin seeds. Cover with a lid and cook for 20 minutes.
  7. Serve the dish with some parsley and yogurt on top!

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