Goulash in the Dutch Oven

Ingredients for 4 servings:

• 1,000 g beef goulash or mixed, as required
• 7 onions
• 4 garlic cloves
• 6 carrots
• 4 bell peppers, red
• 3 tbsp, heaped tomato paste, 3x concentrated
• 200 g bacon cubes or diced ham
• 1,000 ml meat broth
• 1 cup sour cream
• 2 tbsp paprika powder, sweet
• 1 tbsp smoked paprika powder
• chili powder (depending on the desired spiciness)
• 8 juniper berries
• 3 bay leaves, dried
• Clarified butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Delicious food from the FRANKenräuber

First, peel and dice the onions. Peel and press the garlic, and wash or peel and coarsely grate the carrots. Now sear the meat (depending on the quantity, in several frying sessions) in hot clarified butter in a Dutch oven on a suitable stovetop and season with paprika, pepper, and salt. Remove the meat from the Dutch oven at a time. Then sauté the onions and garlic. A short time later, add the carrots and tomato paste and sauté. During this process, gradually add the remaining spices (chili depending on the desired spiciness) and the sour cream. Now pour the meat broth over everything. Also add the juniper berries and bay leaves using a spiced egg. Now place the pot with the lid on in a hot oven at 150°C (top/bottom heat). Meanwhile, clean and dice the bell peppers, and after 60 minutes, add them to the meat. Return the Dutch oven to the hot oven for another 60-90 minutes. This dish goes perfectly with pasta, rice, or even plain baguette. Tips: Depending on the desired consistency, the goulash can be thickened with cornstarch dissolved in water. It doesn’t necessarily have to be prepared in a Dutch oven; a Roman pot or regular saucepan will also work.