Spicy pepper strips, topped with cheese

Ingredients for 4 servings:

• 500 g goulash
• 4 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 ½ tsp paprika powder, hot
• ½ tsp curry and/or pepper
• 2 small garlic cloves
• 2 large onions
• 1 ½ liters of water
• 2 tbsp broth, granulated
• 2 tbsp tomato ketchup
• 2 tbsp spice ketchup (curry spice ketchup)
• 1 pack of instant gravy
• 6 slices of processed cheese
• 1 cup milk
• 300 g bell pepper(s) cut into strips, frozen or fresh
• 4 dashes of Tabasco

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

First, chop the goulash into small pieces and remove as much fat as possible. Then, in a large bowl, mix the olive oil with the various spices until it forms a creamy marinade. Now add the meat and mix well. Then, quarter the onions and add them to the meat. Now add the garlic cloves (depending on your taste; if you like more, you can also add 1 to 1.5 more cloves). Mix everything well again. Now add the sliced ​​bell peppers and stir well again. Let stand for about 30 minutes. Then, preheat a pan without oil and pour the entire contents of the bowl into the pan (make sure the pan is large enough) and fry everything until nicely browned. In the next step, once the desired degree of browning has been achieved, pour the water and broth over the meat and let it simmer for about 1.5 hours. Be careful, though: the water must always cover the meat for these 90 minutes. After about 90 minutes, stop adding water and let the liquid reduce, meaning it boils down. Now add both types of ketchup, the milk, and the gravy packet. You can either thicken the sauce to your liking or leave it as is. You can add more seasoning if desired, as well as the Tabasco. Finally, spread the cheese over the sauce and bake in a preheated oven at 180-200°C for about 20 minutes. Tastes absolutely delicious with pasta and beans with bacon.