Rindergulasch is a boldly seasoned German stew made by browning large cubes of beef with plenty of ground paprika and simmering them until tender. The generous paprika gives the stew its color and characteristic sharp flavor. Its thick consistency makes it a warm snack for party spreads when served in small bowls.
Heat the olive oil in a large pot. Working in batches, brown the beef cubes on all sides, then transfer them to a plate.
In the same pot, sauté the garlic and onion until softened. Lower the heat, add the paprika and tomato paste, and cook, stirring, for 1 minute.
Return the beef to the pot. Add the red bell pepper, thyme, salt, and beef stock. Cover and simmer over low heat until the beef is tender.
Simmer uncovered over low heat for 5 minutes to reduce the stew slightly. Divide it among small bowls and serve hot.
Turn the heat down before adding the paprika; if it stays in hot oil too long, it can turn bitter and give the stew a scorched flavor.
Düdüklü tencerede pişirsem 30 dakika yerine kaç dakikada yumuşar dana kuşbaşı acaba, akşam eve geç kalınca hızlı bir seçenek arıyorum ve büyük parçaları küçültmenin süreyi kısaltıp kısaltmayacağını da merak ediyorum.
3 yemek kaşığı kırmızı toz biber bende fazla acı kaçtı, bir dahaki sefere yarı yarıya azaltıp tatlı kırmızı biberle deneyeceğim, güvecin kendisi güzel olmuştu ama baharatı ağır bastı.
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