Beef goulash

Ingredients for 3 servings:

• 600 g goulash, from beef (e.g. from the rump)
• 300 g onion(s)
• some tomato paste
• 1 m.-large bell pepper(s), green
• 1 shot of red wine, to deglaze
• some water
• e.g. salt and pepper, hot paprika, cayenne pepper), alternatively a Hungarian spice mix
• some oil for frying
• possibly water and flour to thicken

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

goulash

Dice the onions and chop the peppers. Fry the onions until translucent and set aside. Sear the meat (in stages so it crisps evenly), add the tomato paste and deglaze with the red wine. Add the peppers, add a little water and seasoning. Simmer with the lid closed for about 2.5 hours (time depends on the quality of the meat), adding a little water now and then. Thicken with water and flour at the end if necessary – pour a little water into a cup, for example, and only then add the flour and mix, otherwise it will clump. Add this to the goulash and let it simmer for a while.