Pork goulash for the slow cooker

Ingredients for 4 servings:

• 1 kg pork, for goulash
• 2 large onions
• 3 bell peppers, fresh red
• 2 tbsp tomato paste
• 500 ml red wine, dry
• 1 liter beef broth
• 2 cloves garlic
• 2 red chili peppers, dried
• 1 tsp, leveled caraway seeds
• 1 tsp, crushed paprika powder, rose hot
• 1 tsp, crushed paprika powder, sweet
• Salt and pepper, black, from the mill
• some clarified butter or oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

suitable for the 3.5 l Crock Pot

Cut the meat into equal-sized pieces, approximately 2 x 2 cm, and grind the chilies (if you like it hotter, you can use more). Peel, quarter, and strip the onions and garlic. Wash and deseed the peppers, then cut them into fairly small cubes, approximately 2 x 2 cm. Add a little clarified butter or oil to a large pan, heat it up, and sear the meat vigorously on all sides. Once the meat has browned well, add the onions and garlic and let it brown a little. Season everything generously with salt and pepper. Then add the tomato paste, ground chilies, caraway seeds, and paprika, and sear everything. Be careful, so the tomato paste and pepper don’t burn (otherwise it will become bitter). Add a little more oil if necessary. Deglaze with the red wine and reduce the heat until almost all the liquid has evaporated. Remove from the heat and let cool for 10 minutes. In the meantime, add the diced bell peppers to the bottom of the slow cooker. After cooling slightly and seasoning again, add the meat, onion, and red wine mixture to the bell peppers (do not stir!) in the slow cooker. Finally, pour in the broth, close the slow cooker, and set the slow cooker to high for 5 hours, then low for 1 hour. Schupfnudeln, dumplings, potatoes, rice, and pasta are suitable as side dishes.