Kycklinggryta – Swedish paprika chicken stew
45 min · 570 calories
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German beef goulash with peppers and potatoes (Rindergulasch)
The Sunday goulash that works on a weekday too: lean beef with lots of onion and pepper, slowly braised and served with boiled potatoes.
130 min
total
4
people
518
calories per serving
Per serving
- 42 g
- Protein
- 53 g
- Carbs
- 12 g
- Fat
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Ingredients
4
- 600 gBeef blade
- 3 pcOnion
- 2 pcRed bell pepper
- 1 pcGreen bell pepper
- 2 cloveGarlic
- 2 tbspTomato paste
- 12 gSweet paprika
- 1 tspCaraway seeds
- 1 tspMarjoram
- 1 leafBay leaf
- 20 mlRapeseed oil
- 600 mlBeef stock
- 1 tbspRed wine vinegar
- 900 gPotato
- 10 gFlat-leaf parsley
- 0.3 tspSalt
- 1 pinchBlack pepper ground
Allergens
sulphites
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Cut the beef into 3 cm cubes and brown well in batches in the hot oil.
Add the sliced onions and brown for 10 minutes, then fry the garlic, tomato paste and paprika briefly and deglaze with the vinegar.
Add the stock, caraway, marjoram and bay, cover and braise gently for 1½ hours, adding the pepper strips for the last 20 minutes.
Peel and boil the potatoes for 20 minutes. Season the goulash, scatter with parsley and serve with the potatoes.
Chef's tips
- •Goulash tastes even better reheated the next day – perfect for cooking ahead.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
