Ground Beef Bell Pepper Goulash (Printer-Friendly)
Ground beef, bell peppers, and paprika create a hearty one-pot dish that’s easy, flavorful, and loved by all.
# What You’ll Need to Cook:
→ Base
01 -
500 g lean ground beef
02 -
2 tablespoons olive oil
→ Vegetables
03 -
1 large yellow onion, diced
04 -
3 garlic cloves, minced
05 -
2 bell peppers, chopped (red and yellow recommended)
06 -
400 g diced tomatoes, canned or fresh
→ Spices & Seasoning
07 -
2 tablespoons sweet Hungarian paprika
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon salt, or to taste
10 -
0.5 teaspoon black pepper, or to taste
11 -
Optional: 0.25 teaspoon chili flakes
→ Serving
12 -
Cooked white rice
13 -
Sour cream and chopped fresh parsley, for garnish
# Steps to Prepare:
01 -
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for another minute, stirring frequently to prevent burning.
02 -
Add ground beef to the skillet, breaking it up with a spatula. Cook until fully browned, then drain any excess fat. Season with salt and black pepper at this stage.
03 -
Stir in chopped bell peppers, diced tomatoes, sweet paprika, and smoked paprika. Add optional chili flakes if desired. Mix well and bring to a gentle simmer.
04 -
Reduce heat slightly and let the mixture simmer for 10–15 minutes, stirring occasionally, until the bell peppers are tender and the sauce has thickened. Adjust seasoning with additional salt, pepper, or paprika if needed. Add a splash of water or broth if the mixture becomes too thick.
05 -
Spoon the goulash over plates of warm cooked white rice. Garnish with a dollop of sour cream and a generous sprinkle of chopped fresh parsley. Serve immediately.
# Extra Cooking Tips:
01 -
For deeper flavor, prepare the goulash a day ahead—flavors intensify as it rests.
02 -
For a lighter version, substitute ground beef with ground turkey or plant-based mince.
03 -
Drain excess fat from browned beef to avoid a greasy finish.