Tomato goulash with carrots and peppers

Ingredients for 4 servings:

• 500 g meat (ham goulash)
• 2 large tomatoes
• 1 large bell pepper(s)
• 3 carrots
• 500 ml broth
• 1 large onion(s)
• 3 cloves garlic
• 1 bay leaf, dried
• 2 tbsp, heaped flour
• some salt
• some pepper
• some paprika powder, hot
• some oil
• some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Simple and delicious

Halve the pieces of meat, peel the onion and garlic, and dice them. Heat the oil and fry the ham goulash and onions. Season the ham goulash with salt, pepper, and paprika. While it’s cooking, wash the peppers and dice them. Peel the carrots and cut them into 3 cm pieces. Add the peppers, carrots, and garlic to the meat. Sauté everything. Add 500 ml of stock and the bay leaf and simmer over low heat for 1 1/2 hours. In the meantime, wash the tomatoes, cut them into pieces, and add them. Mix a little warm water with the flour and stir in. Bring everything back to a boil and season to taste. Serve with pasta or dumplings with red cabbage.