corn pot

Ingredients for 8 servings:

• 4 tbsp oil
• 1.2 kg goulash, half and half
• 4 onions
• 2 red bell peppers
• 2 green bell peppers
• Salt
• pepper
• Cayenne pepper
• 500 ml meat broth
• 720 g corn
• 300 g peas, frozen
• 2 tbsp parsley, chopped

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 35 minutes

ideal party pot

Cut the goulash meat into bite-sized pieces. Brown in batches on all sides in cooking oil. Keep the browned meat warm. Peel the onions and cut into small cubes. Wash the bell peppers, halve them, and remove the membranes. Rinse the remaining seeds. Cut the peppers into fine strips. Return the meat to the pot. Add the diced onion and strips of bell pepper and stir in. Let it simmer. Sprinkle with salt, pepper, and cayenne pepper. Pour in the broth. Cover and simmer for about 1 hour. If the corn stew is being eaten immediately, add the drained corn and frozen peas about 20 minutes before the end of the cooking time. If you are preparing the corn stew in advance, I recommend adding the corn and peas after reheating. Season the corn stew with salt and pepper and serve sprinkled with parsley. If you like it a little more savory, you can add a finely chopped chili pepper with seeds.