Mince the onion, carrot and red and green peppers. Roughly cube the potato.
Pour the vegetable oil into the bottom of a pot and add the beef. Fry until golden brown. Add the minced onion, and then the carrot.
Add the paprika powder and tomato paste. Fry briefly, then add the red wine. Once the excess liquid evaporates, add the tinned tomatoes and reduce.
Add the minced red and green peppers, cubed potato and 300 ml of water. Bring to the boil. Cover with a lid and reduce the heat to medium. Leave to stew, stirring occasionally.
If using a regular pot as opposed to a pressure cooker, leave to stew for 2 hours (adding some water now and then if necessary). The starch from the vegetables will thicken the sauce and the beef will become tender.
Season with the A) ingredients, and it's finished.
In restaurants, this is usually served with German breads, such as rye.
This is also delicious made using a mix of beef and pork.
Spätzle (German food, like a cross between pasta and dumplings) is another standard accompaniment for this dish. Pictured right is Spätzle with herbs kneaded into the dough.
Finish with a dash of single cream to round off the flavor.
Story Behind this Recipe
Goulash is a staple restaurant dish in Germany. The flavor will vary from restaurant to restaurant, and the particular strengths of each chef shines through in this dish. I came across a version that I really loved, so tried making it myself.
Keep the heat high while frying! The consistency of the sauce and amount of vegetables and meat will vary from restaurant to restaurant, but I like it with lots of vegetables, so this is definitely more of a stew than a soup. You can use pork or a mix of beef and pork.