Downhillcats colorful party goulash pot

Ingredients for 8 servings:

• 2 kg pork goulash, diced
• 4 large onions, roughly chopped
• 2 large garlic cloves, finely diced
• 100 g tomato paste
• 1 liter beef broth, strong (instant)
• 250 ml red wine, dry
• 4 large potatoes, diced
• 2 bell peppers (red and green), diced
• 2 tbsp paprika powder, sweet
• 1 chili, dried (alternatively 1/4 tsp chili powder)
• 1 small bay leaf
• 1 tsp, sautéed marjoram, dried
• salt and pepper
• Lard, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

best prepared the day before

First, brown the goulash in batches in a large pot and remove. Then, in the remaining fat, sauté the onions while stirring. Add the tomato paste and fry everything briefly. Deglaze with the red wine and boil off the sediment. Add the garlic, meat, and broth. Add the spices (paprika, chili, bay leaf, and marjoram) and quickly bring everything to a boil. Braise the meat with the lid closed for about 30 minutes. Then add the potato pieces and simmer for another 30 minutes. Finally, stir in the paprika and cook for another 5 minutes. Season with salt and pepper, and with the spices if desired. Best served warmed! Tip: If you want it a bit spicier, season with 1 tablespoon of sweet paprika and 1 tablespoon of hot paprika. A small packet of smoked ham cubes – braised alongside the meat – makes the party goulash even more colorful and flavorful! Serve with fresh baguette and Tabasco and Maggi to taste.