Hungarian goulash with sweet pepper

In this version of the dish, sweet peppers play a non-secondary role.

Ingredients

• beef
• 500 g
• Red wine
• 200 g
• bell pepper red
• 3 pcs.
• ground paprika
• 8 tbsp
• olive oil
• 3-4 tablespoons
• sour cream
• 3 tbsp
• tomato paste
• 2 tbsp
• onion
• 2 heads
• ground black pepper
• salt

Directions

1. Traditional goulash is made from beef or veal. Carefully clean the meat from the hymen and veins, then cut into small pieces.
2. Fry the meat pieces in a hot skillet with a little vegetable oil. When the meat is browned on all sides until golden brown, add the onion and bell peppers, cut into strips. Season with salt, pepper and spices to taste. Make the fire medium.
3. After 5 minutes of stewing meat with vegetables, pour paprika, tomato paste and grape wine into the pan. Cover and simmer the goulash for 1 hour over very low heat.
4. When the meat is tender, add sour cream to the goulash and simmer for another 10 minutes. Thick, aromatic goulash with sweet peppers goes well with pasta or potato garnishes.