Hungarian-Inspired Sirloin and Sweet Bell Pepper Goulash

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Category: main

Yield: 4 servings

Calories/serving: 450

Preparation time: 120 minutes

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  • 2 lbs sirloin roast, cut into 1-inch cubes
  • 4 sweet bell peppers, seeded and sliced
  • 1 cup sour cream
  • 2 tablespoons paprika
  • 1 yellow onions, diced
  • 2 cloves fresh garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups beef stock
  • 1 tablespoon cornstarch
  • 2 tablespoons water


Preheat the oven to 325°F.

In a Dutch oven, heat the olive oil over medium-high heat on the stove.

Add the sirloin cubes to the Dutch oven and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.

In the same Dutch oven, add the diced yellow onions and minced garlic. Cook until the onions are translucent, about 3-4 minutes.

Return the browned sirloin cubes to the Dutch oven. Add the sliced sweet bell peppers, paprika, salt, and ground black pepper. Stir well to combine.

Pour in the beef stock and bring the mixture to a simmer.

Cover the Dutch oven with its lid and place it in the preheated oven. Cook for 1.5 hours, or until the beef is tender.

In a small bowl, mix the cornstarch and water to create a slurry.

Remove the Dutch oven from the oven and place it back on the stove over medium heat. Stir in the cornstarch slurry and cook for another 5 minutes, or until the sauce thickens.

Turn off the heat and let the goulash cool for a few minutes. Then, stir in the sour cream until well combined.

Serve the Hungarian-Inspired Sirloin and Sweet Bell Pepper Goulash hot.


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Simple fast savoury goulash

April 05, 2024

I'm a goulash fiend, and usually cook my various recipes using a slow cooker and with a more complex preparation for the beef, so I was interested to see how Ready Chef's version would taste given it's pretty quick to prepare (in comparison). And it's good! A very solid, simple goulash. What I would suggest is rather than cutting the beef into cubes, cut it into strips about 1/2 inch by 1/2 inch, cross-cut across the beef. That's another traditional Hungarian way of preparing the beef in dishes like this. The result will be a little softer, and mean the product is less "beef chunks in a soup" than more a stew.