Feli's Hungarian goulash

Ingredients for 6 servings:

• 800 g goulash, mixed
• 600 g onion(s), roughly diced
• 1 stalk(s) leek
• 2 bell peppers, red, roughly diced
• 1 chili pepper(s), if desired
• ½ tube(s) tomato paste
• 1 tsp paprika powder, hot
• n. B. Oil
• salt and pepper
• possibly Maggi
• n. B. water
• possibly sauce thickener

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sear the goulash in hot oil. In the meantime, roughly dice the onions and leeks. If the goulash releases any liquid, skim it off and pour it into a cup. Add the onions and leeks to the goulash and continue to sear. After about 15 minutes, add the tomato paste and paprika powder and sear for another 15 minutes (it should be very dark!). Meanwhile, roughly dice the bell peppers and add them to the meat. After another 10 minutes, add enough water to the meat to just cover it. Add the previously skimmed liquid as well. Season with salt, pepper, Maggi, and, if desired, hot paprika powder. Simmer the goulash gently until the liquid is almost evaporated. Add more water to the meat until it is covered, bring to a boil, and season the sauce to taste, thickening it with a sauce thickener if desired. You can decide how spicy you like it; we like it very spicy, so we always add a chili pepper with the peppers. Ribbon pasta is a good side dish.