For the beef cream goulash, start by peeling the shallots, chop them into small cubes and roast them properly in some lard.
Add the carrots and fry them as well. Then add the sliced meat and fry vigorously.
Remove the pot from the heat and dust with paprika powder. Now add the tomato paste and deglaze with 1/8 l white wine. Let it boil down a bit, then add beef broth. Add the spices and herbs and simmer for about 1 hour with the lid closed.
In the meantime, slice the frankfurters, peel and dice the potatoes and add both. Continue to braise for about 15-20 minutes until the meat is tender.
About 5 minutes before the end of the cooking time, add the bell pepper strips. Now stir the sour cream with the cornstarch until smooth and remove the pot from the heat.
Finally, remove only the spices from the beef cream goulash and stir in the sour cream thoroughly.
Preparation Tip:
The best accompaniment to the beef cream goulash is fresh pastries, such as bread rolls, pretzels or farmhouse bread.
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