Hungarian goulash, Pörkölt

Ingredients for 4 servings:

• 750 g lamb or pork (from the shoulder)
• 3 large onions
• 2 yellow pointed peppers (alternatively in winter: 1 yellow bell pepper and 1 red pointed pepper)
• 1 large tomato(s) (alternatively 2 tbsp tomato paste)
• ½ bottle of red wine (alternatively 1 l beef broth)
• 2 tsp paprika powder, hot
• 2 tsp sweet paprika powder
• Salt
• Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

This is a typical Hungarian goulash (Pörkölt)

Dice the onions, bell peppers, and tomatoes. Chop the meat into small pieces if bought in chunks. Heat the fat and sauté the onions until translucent, stir in the bell peppers and sauté until soft. Now add the meat and fry lightly until any liquid has evaporated, but do not allow a hard crust to form on the meat. Remove the pan from the heat, stir in the paprika, and let it mature for 1-2 minutes. Return the pan to the heat, add the wine (or stock), and simmer covered for about 10 minutes. Now add the tomatoes to the goulash, add a little more salt if desired, and finally simmer the goulash for 1-2 hours. It’s best to let it simmer overnight and enjoy it reheated the next day.