Linda Valkovska
Dietitian
EN
LV
Recipe
Beef - paprika goulash
- Time: 25 min (prep) + 1.5 / 2h (cooking time)
- Servings: 4 – 5
- Servings: 4 – 5
Ingredients
- 700 g beef, cut in large cubes
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 4 carrots, cut in large pieces
- 5 – 6 sweet pointed peppers or small red bell peppers, de-seeded and sliced
- 400 ml of broth
- 1 can of tomatoes, diced
- 45 g of fresh parsley, finely chopped
- 1 ½ tbsp. sweet paprika powder
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 bay leaf
- A pinch of cayenne pepper
- +/- salt to taste at the end
To serve
- 7 - 8 potatoes, sliced and oven baked or boiled
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 4 carrots, cut in large pieces
- 5 – 6 sweet pointed peppers or small red bell peppers, de-seeded and sliced
- 400 ml of broth
- 1 can of tomatoes, diced
- 45 g of fresh parsley, finely chopped
- 1 ½ tbsp. sweet paprika powder
- 1 tsp. rosemary
- 1 tsp. oregano
- 1 bay leaf
- A pinch of cayenne pepper
- +/- salt to taste at the end
To serve
- 7 - 8 potatoes, sliced and oven baked or boiled
Instructions
Heat the oil in a deep pot or a Dutch oven. Cut the beef in large cubes and add to the pot. Cook until slighly golden.
Add in the onion and garlic cloves, cook until slightly golden.
Then add the carots and bell pepper, cook briefly before adding in the broth and the tomatoes.
Add in the finely chopped parsley together with the other spices.
Put a lid on the pot and cook on a low to medium heat for about 1.5 - 2 hours.
Serve with boiled or oven baked potatoes.
Add in the onion and garlic cloves, cook until slightly golden.
Then add the carots and bell pepper, cook briefly before adding in the broth and the tomatoes.
Add in the finely chopped parsley together with the other spices.
Put a lid on the pot and cook on a low to medium heat for about 1.5 - 2 hours.
Serve with boiled or oven baked potatoes.
Linda Valkovska
Dietitian
EN
LV