Everyone's goulash

Ingredients for 4 servings:

• 500 g pork or beef goulash
• 1 kg onion(s)
• 1 garlic clove(s) or some garlic powder
• 2 bell peppers, green
• 150 g butter
• 1 bay leaf
• 1 carnation(s)
• ½ tsp, heaped caraway powder or chopped caraway seeds
• 1 pinch of nutmeg
• 4 tsp, heaped salt or sea salt, amount to taste
• 2 tsp, heaped pepper, amount to taste
• 1 pinch of lemon zest, organic, optional
• 2 tbsp tomato paste
• 3 tbsp paprika powder
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

everyone can do it

Peel the onions and chop into large pieces. Wash and deseed the bell peppers, and also chop into large pieces. Peel and finely chop the garlic. Mix the butter, cloves, bay leaves, nutmeg, and caraway seeds on a wooden board and chop finely. Heat the oil in a large pot over high heat. Sear the goulash, which is at room temperature, until crispy, making sure each piece is evenly spaced on the bottom of the pot. If you don’t have a large pot at hand, simply cook it in two batches. Let the meat sear on the bottom a little and brown. Stir once and fry the rest of the meat until lightly browned. Now add the coarsely chopped onions and fry briefly, stirring frequently. After 1 minute, add the tomato paste and stir briefly. Pour a cup of water into the pot and stir to loosen any browned bits from the bottom of the pot. Now stir in the seasoned butter, dissolve it, and then add the paprika. Fill the pot with water until everything is covered and simmer the goulash over medium to low heat for about 1 hour. This will reduce the liquid and most of the onions will dissolve. Finally, season with salt, pepper, and lemon zest, if desired. I like to serve this with bread rolls, potatoes, or rice.