Beef Goulash
Tender beef, red peppers, and caraway in a rich tomato braise—Austrian goulash stripped down for a weeknight skillet. Ready in 20 minutes without sacrificing depth.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb beef sirloin or chuck, cut into 1-inch cubes
- 2 medium red bell peppers, diced
- 3 tbsp tomato paste
- 1 cup beef broth
- 1 tsp caraway seeds
- 1 tbsp paprika (sweet or smoked)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add beef in a single layer. Brown without stirring for 2 minutes per side, then stir and cook until no pink shows, ~4 minutes total.
- 3
Stir in paprika and caraway seeds, cook until fragrant, 30 seconds.
- 4
Add tomato paste, stir well for 1 minute to caramelize slightly.
- 5
Pour in broth, scrape up browned bits, add peppers. Simmer 10 minutes until peppers soften and sauce thickens.
- 6
Season with salt and pepper to taste. Serve hot, optionally with crusty bread or egg noodles.
Tools you’ll need
- large skillet (12-inch minimum)
- wooden spoon
- cutting board
- knife
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