Classic Beef Goulash with Capsicum and Rice - Easy, Hearty, and Topped with Sour Cream

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Serving Time: 2.5 to 3 hours

• Prep Time: 20 minutes

• Cook Time: 2 to 2.5 hours

Warm up with a bowl of classic comfort food—Beef Goulash with Capsicum and Rice. This hearty dish, packed with tender beef, vibrant capsicum, and rich paprika flavors, is perfect for cozy dinners at home. Easy to prepare and slow-cooked to perfection, this goulash is served over fluffy rice and topped with a dollop of tangy sour cream, making every bite a comforting delight. Whether you're new to cooking or a seasoned chef, this recipe brings the warmth and satisfaction of a traditional goulash to your table with minimal effort.

Ingredients:

2 tablespoons vegetable oil

1 kg (2.2 lbs) beef chuck, cut into 1-inch cubes

2 large onions, finely chopped

3 cloves garlic, minced

2 tablespoons sweet paprika

1 tablespoon smoked paprika (optional)

1 tablespoon tomato paste

1 teaspoon caraway seeds (optional)

1 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon black pepper

3 cups beef broth

1 cup crushed tomatoes (canned or fresh)

1 green bell pepper (capsicum), chopped

1 red bell pepper (capsicum), chopped

2-3 potatoes, peeled and diced (optional)

2 cups cooked rice (for serving)

1/4 cup sour cream (for serving)

Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

• Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.

2. Cook the Onions and Garlic:

• In the same pot, add the chopped onions and cook until golden brown, about 7-10 minutes.

• Add the minced garlic and cook for another 1-2 minutes.

3. Add Paprika and Tomato Paste:

• Reduce the heat to medium and stir in the sweet paprika, smoked paprika (if using), and tomato paste. Cook for 1-2 minutes, stirring constantly to prevent burning.

4. Add Spices and Broth:

• Return the browned beef to the pot.

• Stir in the caraway seeds, marjoram, salt, and pepper.

• Pour in the beef broth and crushed tomatoes, stirring to combine.

5. Simmer the Goulash:

• Bring the mixture to a boil, then reduce the heat to low.

• Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender.

6. Add Capsicum and Potatoes:

• Add the chopped green and red bell peppers (capsicum) and potatoes (if using).

• Continue to simmer for another 30-40 minutes until the vegetables are cooked through.

7. Prepare the Rice:

• While the goulash is simmering, cook the rice according to the package instructions.

8. Serve:

• Once the goulash is ready, serve it over a bed of cooked rice.

• Top with a generous dollop of sour cream and a sprinkle of fresh parsley.

Chef Brooke Silk's Notes:

Capsicum Addition:

• The addition of capsicum (bell peppers) not only adds color to the dish but also imparts a subtle sweetness, balancing the rich flavors of the beef and paprika.

Serving with Rice:

• Serving goulash with rice is a great alternative to the traditional egg noodles or potatoes, offering a lighter base that absorbs the flavorful sauce beautifully.

Sour Cream:

• The sour cream adds a tangy contrast to the richness of the goulash. It can be swirled into the sauce or served on the side, depending on your preference.

Consistency:

• If the goulash seems too thick, you can add a little more beef broth or water during the simmering process to reach your desired consistency.

Make-Ahead:

• As with many stews, this goulash benefits from being made ahead of time. The flavors develop more as it sits, making it an excellent dish to prepare a day in advance.

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