Bean, pear, and pepper goulash

Ingredients for 8 servings:

• 1 ½ kg pork goulash
• 3 m.-sized onion(s)
• 3 m.-large bell pepper(s), colored
• 500 g beans, green
• 3 tbsp paprika powder, sweet
• 3 tbsp paprika powder, hot
• salt and pepper
• 6 m.-sized pear(s)
• ½ tube(s) tomato paste
• some flour to thicken
• 2 cloves garlic
• 1 jar red wine
• 500 ml water
• 2 tsp beef broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mince the garlic with a little salt and roughly dice the onions. Add both to the meat along with the spices and let it simmer for 1-2 hours. In the meantime, dice the bell peppers and cut the beans into bite-sized pieces. Brown the goulash in a large roasting pan. After a short time, add the diced bell peppers and fry them. Add the tomato paste and fry briefly. Deglaze with the wine. Sift a little flour over the goulash and stir in. Simmer for about 15 minutes. Add the water, stock and beans and let the goulash simmer covered for 1 hour. In the meantime, dice the pears. After an hour, add to the goulash and simmer for another 30 minutes. Serve with potatoes or pasta.