Römertopf goulash based on Viennese sauce goulash

Ingredients for 4 servings:

• 800 g roast beef, preferably rib,
• 400 g onion(s), more won’t hurt, makes the sauce creamier
• 2 cloves garlic
• 1 red bell pepper(s)
• 1 tbsp tomato paste
• 1 tsp mustard
• 1 tbsp paprika powder, sweet
• 1 pinch(s) chili flakes or cayenne pepper
• 1 tsp sugar
• 500 ml broth, strong, or beef stock
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

very simple, the meat simmers all by itself

Soak the Roman pot in water for at least 10 minutes. Remove any tendons from the meat and cut into cubes with sides measuring approximately 2 cm. Mix together the tomato paste, mustard, sugar, paprika, and chili. Place the meat and the above mixture in a freezer bag and knead thoroughly. Set aside. Finely dice the bell pepper and onion, chop the garlic, and place everything in the Roman pot. Do the same with the meat and toss it lightly with the vegetables. Then pour in the stock, season with freshly ground pepper and a pinch of salt, and place in a cold oven. Set the oven to 200°C or 180°C fan-assisted and cook for 2.5 to 3 hours. Stirring once or twice during this time is good, but not absolutely necessary. After the time, remove from the oven, place on a folded kitchen towel, and let rest for 10 minutes. Then simply stir again and season with salt and pepper to taste. If you don’t want any chunks in the sauce and would like it to be even smoother, go through it with a hand blender.