goulash

Ingredients for 4 servings:

• 500 g goulash (beef goulash or ham goulash)
• 3 bell peppers, red, yellow and green
• 250 g mushrooms
• 1 tbsp tomato paste
• ¼ liter red wine
• 1 cup water
• 1 sprig(s) rosemary (alternatively 1 tsp grated)
• 1 bay leaf
• 1 chili pepper(s), dried (alternatively powder)
• Paprika powder, hot
• Broth, granulated
• salt and pepper
• 2 large onions
• Fat for frying
• some flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This can also be done by inexperienced cooks

If necessary, cut the goulash into smaller pieces and sear them in a wide pan. It is important that the meat has enough space, otherwise it will become tough. If you only have a smaller pan, sear the meat in batches. Quarter the onions, wash the bell peppers and roughly chop them. When the meat has taken on a good color, season with salt and pepper, dust with a little flour and add the tomato paste. Continue to sear briefly. Now add the onions, bell peppers and paprika and sear. Transfer everything to a large pot. Boil the remaining juices from the pan with the red wine and add to the goulash. Add the cup of water, rosemary, bay leaf and chili. The goulash now needs to simmer for about 1 1/2 hours. 1/2 hour before the end of the cooking time, add the mushrooms. I recommend searing them first. Remove the chili pepper, bay leaf and rosemary sprig. Season the goulash with salt, pepper, paprika, and, if desired, granulated stock, and serve. Serve with tagliatelle or potatoes.