600 g beef chuck roast
2 onions (250 g)
2 cloves of garlic
2 tbsp paprika powder
1 tsp smoked paprika powder
2 tbsp tomato paste
750 ml beef stock
3 red bell peppers
600 g white rice
300 g mixed salad
2 tbsp sunflower oil
Salt and pepper
Cut the beef into bite-sized cubes.
Brown the meat on all sides.
Add the onions and garlic and sauté briefly.
Add the tomato paste and paprika powder, and stir well.
Pour in the beef stock and let the goulash simmer gently for 2½ hours until the meat is tender.
Add the sliced bell peppers during the last 30 minutes of cooking.
Cook the rice until tender.
Serve the goulash with rice and a fresh mixed salad.
