American-style paprika goulash

Ingredients for 4 servings:

• 3 tbsp oil
• 1,500 g pork goulash or mixed
• 1 large onion(s), coarsely chopped
• 1 red bell pepper(s), cut into bite-sized pieces
• 1 large garlic clove(s), finely chopped
• 120 ml ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 tsp salt
• 2 tsp sweet paprika powder
• ½ tsp mustard, medium hot
• ¼ tsp cayenne pepper or regular black pepper
• 240 ml water
• 2 tbsp flour for binding, approx.
• e.g. sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 20 minutes

a simple and traditional recipe for a 3.5 L. Crock Pot / Slowcooker

Briefly sear the goulash in batches in a non-stick pan with a little oil on all sides and then transfer it to the ceramic insert of the crockpot. Now reduce the heat slightly and fry the chopped onion with a little more oil until translucent. Then add the bell peppers and garlic and sweat everything briefly. Pour the onion mixture from the pan directly over the goulash. Quickly mix the remaining ingredients (except the flour and sour cream) in a container (approx. 500 ml) to make a sauce. Finally, pour this sauce over the goulash. Cover and simmer on LOW for approx. 6 hours (or until the meat is cooked). About one hour before the end of the cooking time, to thicken the flour, mix it with a little liquid from the pot in a mug until as smooth as possible and add it to the pot while stirring. Finally, season to taste and serve with a dollop of sour cream, if desired. Serve with: baguette or pasta/spaetzle and a small fresh side salad.