Pork goulash à la Günni

Ingredients for 4 servings:

• 500 g pork goulash
• 2 bell peppers
• 250 g mushrooms
• 200 g cherry tomatoes
• 1 large onion(s)
• 1 pepper, red
• 1 ½ tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 1 tsp marjoram
• 1 tsp cumin
• 1 pinch of chili powder
• 1 pinch(s) thyme, dried
• 2 garlic cloves
• 1 ½ tbsp tomato paste
• 1 tbsp mustard
• n. B. water
• oil
• salt and pepper
• Sugar
• Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

delicious goulash with peppers, tomatoes and mushrooms

First, chop the vegetables. To do this, dice the onion, dice the bell peppers, and slice the mushrooms. The easiest way is to halve the tomatoes. It’s best to finely chop the garlic. Deseed and then finely chop the chili peppers. After the preparations, start frying. To do this, sauté the onions in a large pot over high heat. I like to sauté the onions with sugar so they caramelize better. Then add the pork goulash and sear it. If the meat is too large, you can cut it into smaller pieces beforehand. While frying, season the goulash with salt and pepper to taste. Once the meat has taken on a nice brown color, add the garlic, paprika, and chili powder. Gradually fry the vegetables. I started with the mushrooms, then the bell peppers and chili peppers, and finally the tomatoes. Once the tomatoes are in the pot, clear a small area in the pot to lightly toast the tomato paste and mustard. After roasting, fill the pot with enough water to cover everything. Now add the remaining spices and simmer for about 30 minutes. For the last 5 minutes, thicken the goulash with a sauce thickener, if desired. The usual suspects, such as potatoes, pasta, or spaetzle, are suitable as side dishes for this goulash. I recently tried the recipe myself and thought it was brilliant.