1. Dry the beef with some kitchen paper and cut into roughly 1.2 inches thick pieces – place in a bowl and sprinkle with the flour to coat lightly from all sides. Set aside. Peel and dice the onions and garlic. Set aside.

 

2. Add the clarified butter to a large dutch oven and heat up – it should be quite hot but not smoking. Add the meat in several batches (so the temperature won’t drop too much) and sear from all sides until nicely browned – it does not have to be cooked through, it just needs color. Take out, place on a plate and sear the next batch. When all the meat is done and out of the pot, add the onions and fry until soft and glossy – you might need to add some more clarified butter. After 1-2 minutes add the garlic as well. When everything looks glossy and slightly browned add the meat again (with all the juices that might have come out) and stir. Add the two paprika powders and season well with salt and pepper – mix well. Add the tomato paste, mix well and let cook for 1-2 minutes so it can develop some flavor. Deglaze with the red wine and beef broth, stir well and let the liquid come to a quick boil – then cover the dutch oven with the lid and reduce the temperature to medium low and let the goulash simmer for 2 1/2 hours. Check from time to time and stir.

 

3. Wash and dry the bell peppers, remove the seeds and insides and cut into not too small pieces. When the cooking time is over, add to the dutch oven, mix in and let cook with the meat for about 30 minutes. If your sauce is not thick enough, mix some flour with cold water to get a thick flour paste – use this paste to thicken the sauce by gradually mixing some of it into the sauce until you get the consistency you like. You probably won’t need much though. Season one last time with salt and pepper if needed and serve with some ribbon noodles, Spätzle or potato dumplings.