Tender Beef and Pepper Goulash with Red Wine

Paprika goulash reminds me of meals after school, when we had it with fusilli. Tender beef takes time, so these days I cook it when the pot can stay quietly on the hob.

Use diced stewing beef

Use beef cubes suitable for slow cooking. Brown them in batches so the pot stays hot. Cook the shallots and garlic afterwards, then loosen the browned bits with red wine and stock.

At least two hours, preferably four to five

Keep the goulash at a gentle simmer rather than a rolling boil. Allow at least two hours. I like giving it four to five hours for especially tender meat. Time is a guide: it is ready when a piece comes apart easily with a fork.

Add the peppers near the end

Add the pepper pieces about 30 minutes before the planned finish, so they soften without losing all their shape. If the beef is still firm, keep simmering it and add the peppers later.

Watch the liquid

Simmer with the lid on or slightly ajar, checking the liquid occasionally. Add a splash of water or stock if too much evaporates. If the sauce is thin at the end, simmer briefly uncovered.

Kitchen tip

Test a piece of beef with a fork after two hours. If it still resists, give it more time over gentle heat. Turning up the heat will not make it tender faster.

I like serving this with fusilli, potatoes or bread to soak up the sauce.

Easy recipe

Tender Beef and Pepper Goulash with Red Wine

Beef and pepper goulash with red wine. Simmer gently for at least 2 hours, allowing 4–5 hours for an especially tender result.

Prep time

10 min

Cook time

2 hr

Yield

4 servings

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Ingredients

− 4 +

• 800 gdiced stewing beef
• 120 gshallots, about 4
• 3 garlic cloves
• 30 gtomato purée, about 2 tbsp
• pepper
• 500 mlbeef stock
• 150 mlred wine
• 240 gpeppers, about 2
• lemon zest
• paprika powder
• rosemary
• 1 tbsprapeseed oil

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Instructions

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1. Pat the beef cubes dry. Peel and dice the shallots and garlic. Heat 1 tbsp rapeseed oil in a heavy pot and brown the beef in batches. Remove from the pot.
2. Soften the shallots in the same pot, then briefly cook the garlic. Stir in tomato purée and cook briefly. Return the beef and add 150 ml red wine and 500 ml beef stock, loosening the browned bits from the bottom.
3. Simmer gently over low heat. The total simmering time, including the peppers, is at least 2 hours. For an especially tender result, allow 4–5 hours. Keep the lid on or slightly ajar, stir occasionally and add water or stock if needed.
4. Wash, deseed and chop the peppers. Add about 30 minutes before the end of cooking. If the beef is still firm, continue cooking it before adding the peppers.
5. Season with pepper, paprika, rosemary and a little finely grated lemon zest. Add salt if needed and briefly reduce the sauce uncovered. Check with a fork: the beef should come apart easily.

Nutrition per serving

Calories

553 kcal

Protein

40.7 g

Carbohydrates

11.8 g

Sugar

6 g

Fat

34.8 g

Saturated fat

12.6 g

Fibre

2.6 g

Salt

1.5 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace