Paprika goulash

Ingredients for 4 servings:

• 300 g beef from the leg
• 300 g pork (shoulder)
• 65 g lard
• 250 g onion(s)
• 2 tbsp paprika powder, sweet
• 375 ml meat broth, strong
• 2 green bell peppers
• 2 red bell peppers
• 400 g tomatoes
• 1 bunch of parsley
• 250 g potatoes
• Salt
• 4 tbsp crème fraîche
• 375 ml red wine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the beef and pork shoulder into roughly 3cm cubes. Heat the lard in a casserole dish and brown the meat on all sides. Peel the onions, slice them into rings, add them to the meat, and cook until translucent. Stir in the paprika until it is fully mixed with the lard. Do not let it burn. Pour in the red wine and meat broth and simmer the goulash over medium heat. Trim, wash, and dice the bell peppers. Blanch the tomatoes in boiling water, remove all skins, and quarter them. Wash the parsley, pat dry, and roughly chop. Peel the potatoes and cut them into roughly 2cm cubes. Add everything to the goulash and season with salt. Cover and cook for another 25 minutes. Then stir in the crème fraîche and season the goulash with paprika, if desired. A full-bodied, fiery red wine goes well with the dish.