Ingredients
600 g diced beef (for goulash)
50 g clarified butter
2 to 3 onions
3 cloves of garlic
1 red pepper fruit Fauna and flora
1 green pepper fruit
1/2 litre beef stock
2 tablespoons tomato paste
1 chilli pepper
1 bay leaf
1 teaspoon cumin seeds
Grated lemon zest
Paprika powder
salt and pepper
Preparation
Start by peeling and chopping the onion and garlic. Melt the fat in a large saucepan.
Sauté the onion and garlic until translucent. Cut the meat into cubes, add it to the pan and brown it.
Stir in the tomato puree. Then add the bay leaf, paprika, a little lemon zest, cumin, salt and pepper; Pour in the broth and simmer for about 40 minutes.
Then cut the peppers into cubes of about 2 cm and the chilli into strips, then add them to the meat. Simmer for another 10 minutes.
Finally, season the goulash with pepper, salt, and paprika.
Butter-stir-fried ribbon pasta is excellent for this goulash.
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