Goulash in a Dutch oven

Ingredients for 6 servings:

• 600 g beef (false loin)
• 600 g onion(s)
• 500 g bell pepper(s), red pointed pepper
• 400 g tomatoes, (can)
• 200 g celeriac
• 100 g carrot(s)
• 4 tsp goulash cream, Hungarian delicate
• 2 tsp goulash cream, Hungarian hot
• ½ tsp garlic cream, Hungarian.
• 2 tbsp paprika powder, (sweet)
• salt and pepper
• 1 ½ liters of broth (instant of your choice)
• Lard, for frying

Instructions

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

Cut the meat into approximately 2 cm cubes, the onion into large cubes, and the bell pepper into thin strips. Heat the pork fat and sauté the onions until golden brown. Add the sweet paprika (careful: don’t let it burn!). Then add the meat to the onions and fry briefly. Deglaze with stock (until the meat is covered), bring to a boil briefly, and add a little salt and pepper. Season with the garlic cream and half each of the two goulash creams. Cover the goulash and simmer over low heat for about 45 to 60 minutes. Stir occasionally and add a little more stock if necessary. Then add the pointed peppers, the finely chopped carrots, the diced celery, the canned tomatoes, and the rest of the goulash cream, and simmer over low heat for another 60 minutes. Fresh baguette, rice, or pasta are suitable as side dishes—depending on your taste. Important: Always use the same amount of meat and onion to make it really creamy. For frying, you should only use lard; sunflower oil will work in a pinch, but it won’t taste as good. Cut the bell peppers into fine strips, as they stay firm for a long time. Use the spicy goulash cream sparingly; it lives up to its name. If it gets too spicy, you can also serve rice as a side dish, which takes some of the heat off. I prepare this goulash in a cast iron Dutch oven, which is usually heated with barbecue briquettes. But it works just as well on a gas stove at home.