Cream goulash with paprika

Ingredients for 4 servings:

• 1,000 g pork for goulash, diced
• 2 tbsp oil
• 2 onions, finely chopped
• 100 g tomato paste
• 1 garlic clove(s), squeezed
• 3 tbsp flour, approx.
• 2 tbsp paprika powder, sweet
• 1 pinch(s) of paprika powder, rose hot (optional)
• 2 bell peppers, red, roughly diced
• 1 bell pepper(s), green, roughly diced
• 500 ml vegetable broth, seasoned, approx.
• 200 g cream, sweet
• Salt and pepper (UHT cream)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 4 hours 30 minutes

a recipe for a 3.5 l crock pot / slow cooker

Briefly brown the meat in a pan over high heat. Then add the onions and cook until translucent, stirring constantly. Reduce the heat slightly and stir in the tomato paste. When the tomato paste starts to brown, remove the pan from the heat and season the meat with salt, pepper, paprika, and the crushed garlic clove. Empty the contents of the pan into the ceramic insert of the Crock Pot. Then dust with flour and add the bell pepper pieces. Finally, pour over the vegetable stock. The liquid should come just below the bell pepper pieces. Cover. Guideline for braising time: approx. 2 hours on HIGH and 2 hours on LOW, or 4 hours on MEDIUM or AUTOMATIC. About 20 minutes before the end of the cooking time, add the long-life cream and mix everything thoroughly. Season again to taste. Pasta goes very well as a side dish to this dish.