Rindergulasch is a German spiced stew made by slowly browning chunks of beef with a generous amount of paprika. The paprika gives the stew both its colour and its distinctive sharp flavour. Served in small bowls, its texture makes it a warm between-meal option at a party table.
Heat the olive oil in a large pot and brown the beef chunks in batches until coloured on every side, then set them aside on a plate.
In the same pot, sauté the garlic and onion until soft, then lower the heat and stir in the paprika and tomato paste, cooking for 1 minute while stirring.
Return the beef to the pot, add the bell pepper, thyme, salt and beef stock, cover and simmer over low heat until the meat is tender.
Let the stew simmer uncovered for another 5 minutes over low heat to thicken slightly, then ladle it into small bowls and serve hot.
Turn the heat down before adding the paprika; left too long in hot oil it turns bitter and gives the stew a scorched taste.
Swapping half the sweet paprika for hot paprika gives the stew a sharper kick; we recommend starting with less and tasting as you go the first time.
Admin DadaGastro · verified in test kitchenDüdüklü 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.