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
pepper
salt
½ teaspoon paprika powder
½ teaspoon cumin seeds
fresh parsley, chopped
yogurt (for serving)

How to Cook 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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