Potato Goulash with Beef and Paprika

A hearty potato goulash with tender beef, plenty of onion and sweet Hungarian paprika, just like the one from grandma's kitchen. The many potatoes and the robust sauce make it filling, yet thanks to the vegetables and broth it stays pleasantly light.

By yumbelo-Küche · 4 servings · 100 minutes

Ingredients

• 500 g beef goulash
• 2 Stück onions
• 2 Stück garlic cloves
• 2 EL cooking oil
• 1 EL tomato paste
• 2 EL sweet paprika powder
• 1 TL caraway seeds, ground
• 1 TL marjoram, dried
• 1 Stück bay leaves
• 1 Stück red bell pepper
• 800 ml water
• 1 kg floury potatoes
• 1 EL vinegar
• 1 Bund parsley, fresh
• salt
• pepper

Method

1. Peel the onions and cut them into fine cubes, finely chop the garlic. Remove the seeds from the bell pepper and cut it into small cubes.
2. Heat the cooking oil in a large pot and sear the beef goulash in batches on all sides until well browned. Season with salt and pepper and remove.
3. Fry the onions in the pot until golden brown, then briefly toast the garlic and tomato paste.
4. Stir in the paprika powder, sweat briefly and deglaze with a splash of water so it doesn't burn.
5. Return the meat to the pot, top up with the remaining water and add the caraway, marjoram and bay leaves. Cover and simmer over low heat for about 60 minutes.
6. Peel the potatoes and cut them into chunky cubes. Add them to the pot together with the bell pepper cubes and cook for another 25 minutes, covered, until the meat and potatoes are tender.
7. Season with vinegar, salt and pepper. Wash the parsley, finely chop it and sprinkle it over the goulash before serving.