Tokany Debrecen style

Ingredients for 4 servings:

• 60 g clarified butter
• 2 garlic cloves
• 2 m.-sized onion(s)
• 800 g beef, boneless, e.g. neck, shoulder or simply goulash
• 300 g Debreczin sausages
• 100 g smoked bacon
• 3 bell peppers
• 100 g tomatoes
• Paprika powder, hot
• Salt

Instructions

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

Sliced ​​meat Debrecen style

Chop the onions. Peel and finely chop the garlic cloves. Wash and dice the bell peppers. Peel the tomatoes and slice them. If desired, peel the skin off the Debrecen sausage and slice the sausage. Cut the meat into larger pieces. Lightly fry the finely diced bacon, without the rind, in a little lard, then add the onions and fry until light brown. Season well with paprika and stir to combine. Add the meat, season with salt, and fry, turning frequently, until the juices have reduced. Then stir in the garlic and a little water. Cover and simmer over moderate heat for about 2 hours, occasionally adding a little more liquid; the Tokany should not boil. When the meat is half cooked, reduce any remaining liquid. Then add the Debrecen sausage, bell peppers, and tomatoes and simmer for about 1 hour until cooked through.