Ingredients
- 700 g of stewing beef in cubes
- 2 onions
- 2 garlic cloves
- 1 red bell pepper
- 2 potatoes
- 2 tablespoons of Hungarian sweet paprika
- 400 g of crushed tomato
- 400 g of meat stock
- 1 teaspoon of cumin
- 40 g of olive oil
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Put the onions, the garlic and the bell pepper in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Stop the heat program, add the paprika and mix 20 sec/speed 1 so it does not burn.
- Fit the butterfly, add the meat, the tomato, the stock, the cumin and the salt.
- Set 50 min/100°C/reverse/spoon speed.
- Peel and chop the potatoes into cubes and add them to the mixing bowl.
- Set 20 min/100°C/reverse/spoon speed until the potato is tender.
- Check the doneness of the meat and adjust the salt.
- Serve very hot with a spoonful of sour cream on top.
Tips
- Hungarian paprika is fundamental for the authentic flavor of goulash.
- Do not let the paprika burn or it will make the whole stew bitter.
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