German Goulash

Ingredients

• 800g Beef shank
• 3 große Large onions
• 2 Zehen Garlic cloves
• 2 Red bell peppers
• 2 EL Sweet paprika powder
• 1 TL Ground caraway
• 1 TL Dried marjoram
• 400g Canned diced tomatoes
• 500ml Beef broth
• 2 EL Vegetable oil
• Salz Salt
• Pfeffer Pepper
• 1 Bund Fresh parsley

Instructions

1. Cut the beef into approximately 3-4 cm cubes. Peel and roughly chop the onions. Finely chop the garlic cloves. Core the bell peppers and cut them into bite-sized pieces.
2. Heat the vegetable oil in a large braising pot or Dutch oven over medium to high heat. Sear the beef cubes in batches until browned on all sides. Remove the meat from the pot and set aside.
3. Add the chopped onions and garlic to the pot and sauté over medium heat for about 5-7 minutes until the onions are soft and golden brown. Add the bell peppers and sauté for another 3 minutes.
4. Stir in the paprika powder, ground caraway, and marjoram and toast for about 1 minute, stirring constantly, until the aromas develop. Be careful not to burn the spices.
5. Return the seared beef to the pot. Add the diced tomatoes and beef broth. Season with salt and pepper to taste. Stir everything well and bring to a boil.
6. Cover the pot and reduce the heat to low. Let the goulash simmer for at least 2.5 to 3 hours, or until the meat is very tender. Stir occasionally and add more liquid if needed. A timer can be set for the simmering time if desired.
7. Before serving, taste the goulash again and adjust seasonings if necessary. Roughly chop the fresh parsley and garnish the finished goulash. Serve hot with sides such as bread, noodles, or potatoes.

Nutrition