Two hours of gentle simmering, beef falling apart, a spoonful of sour cream melting into a deep red sauce: Place des Épices’ organic hot paprika from Murcia, richly aromatic and pleasantly warming, gives this goulash its glow.
Serves 4 · 2 h 20 min
- Brown 1 1/2 lb (700 g) beef chuck, cut into cubes, in 2 tbsp oil, then set aside.
- Soften 2 sliced onions in the same pot, then, off the heat, stir in 1 tbsp hot paprika and 1 tsp caraway seeds.
- Return the beef and add 2 diced bell peppers, 1 cup (240 g) crushed tomatoes and 2 cups (500 ml) beef broth.
- Cover and simmer gently for 2 hours, until the beef is very tender, then serve with a spoonful of sour cream.
The star of this recipe: Hot Paprika, by Place des Épices.
