{"id":16026,"date":"2022-10-15T12:38:15","date_gmt":"2022-10-15T10:38:15","guid":{"rendered":"https:\/\/thermokoch.de\/?p=16026"},"modified":"2026-08-16T16:01:25","modified_gmt":"2026-08-16T14:01:25","slug":"easy-beef-goulash-with-bell-peppers","status":"publish","type":"post","link":"https:\/\/thermokoch.de\/en\/easy-beef-goulash-with-bell-peppers\/","title":{"rendered":"Easy Beef Goulash with Bell Peppers"},"content":{"rendered":"\n
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\n 💡<\/span> Quick Highlights\n <\/h3>\n
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  • •<\/span>
    The Ultimate Comfort Dish:<\/strong> Juicy beef cooked with sweet red bell peppers in a rich, savory gravy.<\/div><\/li>\n
  • •<\/span>
    Make-Ahead Friendly:<\/strong> Perfect to make a day in advance—the beef gets even more tender as it sits!<\/div><\/li>\n
  • •<\/span>
    Cooking Method:<\/strong> Totally hassle-free in the Thermomix®<\/sup>, with the option to steam potatoes right alongside it for an easy side dish.<\/div><\/li>\n<\/ul><\/div>\n<\/div>\n\n\n\n\n

    This easy beef goulash with bell peppers<\/strong> is pure comfort food—perfect for a cozy weeknight family dinner, but rich enough to serve when hosting guests.<\/p>\n\n\n\n

    Tender, juicy, and packed with flavor, this beef goulash is a total crowd-pleaser for the whole family, and it’s super easy to prep ahead.<\/p>\n\n\n\n

    Honestly, beef goulash tastes even better the next day once all those amazing flavors have had time to meld together.<\/p>\n\n\n\n

    So feel free to make it a day early and let it chill in the fridge overnight—dinner tomorrow night will be a total breeze!<\/p>\n\n

    In my easy step-by-step recipe, I’ll show you how effortless it is to whip up an absolutely delicious homemade beef goulash right in your Thermomix®<\/strong> in no time at all!<\/p>\n\n\n\n

    \"A
    Thermomix® Beef Goulash with Bell Peppers and Pasta<\/figcaption><\/figure>\n\n\n

    This Beef Goulash with Bell Peppers is:<\/h2>\n\n\n
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    • Super easy to make right in your Thermomix®.<\/li>\n\n\n\n
    • Packed with rich, cozy flavor.<\/li>\n\n\n\n
    • The ultimate comfort food dinner.<\/li>\n\n\n\n
    • A total crowd-pleaser for the whole family.<\/li>\n\n\n\n
    • Great for meal prep and reheating later.<\/li>\n<\/ul>\n\n\n

      My Top Tips for Making Beef Goulash<\/h2>\n\n\n

      For the absolute best results, I recommend buying a whole roast or chunk of beef and cutting it into bite-sized pieces yourself.<\/p>\n\n\n\n

      Not only is this usually much cheaper than buying pre-cut stew meat, but you also know exactly what cut of beef you’re getting.<\/p>\n\n\n\n

      Store-bought pre-cut stew meat often comes from various different cuts of beef packaged together, which means the pieces might cook unevenly.<\/p>\n\n\n\n

      Don’t be afraid of meat with a little marbling! The fat and collagen melt down as it simmers, making the meat melt-in-your-mouth tender and the gravy beautifully rich.<\/p>\n\n\n\n

      If you prefer using a very lean cut of beef and want a thicker sauce, you can easily thicken it at the end with a simple cornstarch slurry (just dissolve a bit of cornstarch in cold water and stir it in).<\/p>\n\n\n

      What to Serve with Beef Goulash<\/h2>\n\n\n

      At our house, we usually serve this with spiral pasta<\/strong> (like rotini or fusilli), cooked separately on the stovetop.<\/p>\n\n\n\n

      However, this savory beef goulash is also incredible served over fluffy rice<\/strong> or tender boiled potatoes<\/strong>!<\/p>\n\n

      If you’re serving this with potatoes<\/strong>, you can actually steam them right in your Thermomix® at the same time!<\/p>\n\n\n\n

      Just toss 2 lbs (1 kg) of peeled, cubed potatoes with 1 tsp of salt, place them in the steaming attachment (Varoma®)<\/strong>, and let them cook during the final 30 minutes<\/strong> of your stew’s cooking time.<\/p>\n\n\n\n

      Just remember to switch the setting to Varoma® instead of 100°C (212°F)<\/strong> for this step.<\/p>\n\n\n\n

      \"A<\/figure>\n\n\n

      Can You Make Beef Goulash Ahead of Time?<\/h2>\n\n\n

      Yes, absolutely! Like most slow-cooked stews, goulash is practically made<\/em> for reheating.<\/p>\n\n\n\n

      In fact, it actually tastes even better the next day because all those rich flavors have time to meld together overnight.<\/p>\n\n\n\n

      It even gets more tender and flavorful each time you gently warm it back up.<\/p>\n\n\n\n

      So feel free to make your goulash 1 to 2 days ahead of time and keep it stored in the fridge until you’re ready to serve.<\/p>\n\n\n

      How Long Does Beef Goulash Last?<\/h2>\n\n\n

      Any leftover goulash will keep nicely in the fridge for 2 to 3 days.<\/p>\n\n\n\n

      Once it cools down, transfer it to an airtight container and pop it right into the refrigerator.<\/p>\n\n\n\n

      This recipe also freezes like a dream!<\/p>\n\n\n\n

      Just let the goulash cool completely, spoon it into an airtight, freezer-safe container, and get it into the freezer as soon as possible.<\/p>\n\n\n\n

      It will stay fresh in the freezer for up to 3 months.<\/p>\n\n\n\n

      When you’re ready to eat, simply thaw it in the fridge overnight (or use your microwave’s defrost setting), then gently warm it up in a pot over low heat on the stove.<\/p>\n\n

      \"A<\/figure>\n\n\n\n

      Goulash FAQs<\/h2>