Lunch recipe · from the recipe book

Paprika Beef Goulash with Peppers and Barley

Name: Paprika Beef Goulash with Peppers and Barley
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Boneless beef chuck, cut into 1-inch cubes; 1½ tbsp (20 g) Olive oil; 2 medium (220 g) Yellow onion, chopped; 2 medium (240 g) Red bell pepper, cut into strips; 1 medium (120 g) Green bell pepper, cut into strips; 4 cloves (12 g) Garlic, minced; 2 tbsp (14 g) Paprika (sweet or smoked); 1 tsp (2 g) Ground cumin; 2 tbsp (32 g) Tomato paste; 1¾ lb (800 g) Diced tomatoes, canned; 2½ cups (600 g) Water; ⅔ cup (120 g) Pearl barley, dry, rinsed; 2 tsp (10 g) Apple cider vinegar; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper; 2½ tbsp chopped (10 g) Fresh parsley, chopped; ¼ cup (60 g) Sour cream

Tender chunks of beef chuck simmer in a sweet-smoky paprika tomato sauce with soft peppers and chewy pearl barley.

Dutch oven
2 hr 45 min · 35 min hands-on
Serves 4

46–60 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb600 gBoneless beef chuckcut into 1-inch cubes
1½ tbsp20 gOlive oil
2 medium220 gYellow onionchopped
2 medium240 gRed bell peppercut into strips
1 medium120 gGreen bell peppercut into strips
4 cloves12 gGarlicminced
2 tbsp14 gPaprika (sweet or smoked)
1 tsp2 gGround cumin
2 tbsp32 gTomato paste
1¾ lb800 gDiced tomatoes, canned
2½ cups600 gWater
⅔ cup120 gPearl barley, dryrinsed
2 tsp10 gApple cider vinegar
¾ tsp5 gSalt
½ tsp1 gBlack pepper
2½ tbsp chopped10 gFresh parsleychopped
¼ cup60 gSour cream

Steps

Preheat the oven to 325°F (165°C). Pat the beef chuck dry and season it with half of the salt and the black pepper.
Heat half of the olive oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches, about 4 minutes per batch, and move it to a plate.
Add the remaining half of the olive oil, the onion, the red bell pepper and the green bell pepper to the pot. Cook, stirring, until softened, about 6 minutes.
Stir in the garlic, paprika and cumin and cook for 30 seconds, then stir in the tomato paste and cook 1 minute.
Add the canned tomatoes and the water, scraping up the browned bits. Return the beef chuck and its juices and bring to a simmer.
Cover and braise in the oven for 1 hour 15 minutes.
Stir in the barley and the remaining half of the salt, cover, and return to the oven for 45 to 50 minutes, until the beef is fork-tender and the barley is cooked; the beef will be well past 145°F (63°C).
Stir in the cider vinegar. Serve in bowls topped with the sour cream and the parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Paprika Beef Goulash with Peppers and Barley

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