Goulash stew

Ingredients for 6 servings:

• 1 kg goulash meat, mixed
• 2 m.-sized onion(s)
• 3 stalks celery
• 250 g mushrooms
• 2 bell peppers, red and yellow
• 4 glasses of chicken stock, 400 ml each
• 3 tbsp flour
• 3 tbsp oil
• 3 tbsp paprika powder, sweet
• 3 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

In a large pot, sear the meat in batches on each side with 1 tablespoon of oil over high heat until browned and crispy, then transfer to a plate. Add the remaining 2 tablespoons of oil to the pot and sauté the finely chopped onions and celery over medium heat for about 4 minutes until softened. Use a wooden spoon to scrape up any brown bits sticking to the bottom of the pot and stir in. Then stir in the flour and cook briefly. Then add the chicken stock, stirring constantly, and bring to a boil. Add the mushrooms, paprika, tomato paste and meat, along with any meat juices that have formed on the plate, season with salt and pepper, and simmer the stew for about 1.5 hours. Then add the bell peppers and simmer for another 30 minutes. Season the stew again to taste and enjoy. Serve with egg noodles or bread dumplings.