Goulash soup from the oven

Ingredients for 4 servings:

• 2 m.-sized bell pepper(s), green or red
• 200 g mushrooms, small
• 5 m.-sized onion(s)
• 750 g goulash, mixed
• 2 Cabanossi or Landjäger (80 g each)
• 2 tbsp oil
• 1 ½ tbsp tomato paste
• 1 ½ tbsp flour
• 1 class can/n tomatoes (425 ml)
• 1 tbsp vegetable broth, instant
• salt and pepper
• Paprika powder
• 1 liter of water

Instructions

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

Clean, wash, and slice the bell peppers. Wash or drain the mushrooms (if not canned or jarred). Peel and dice the onions. Slice the sausage. Heat the oil in an ovenproof pot or roasting pan and brown the sausage. Remove from the pan and brown the goulash in batches in the frying fat. Then add the onions and mushrooms and fry briefly. Add the tomato paste and sauté. Sprinkle the flour over the peppers and continue to sauté, stirring continuously. Deglaze with 1 liter of water. Add the bell pepper strips and tomatoes and bring to a boil. Stir in the stock. Season with salt, pepper, and paprika. Cover and simmer in a preheated oven at 175°C (top/bottom heat: 150°C, gas mark 2) for about 2 hours. Return the sausage to the goulash and warm through. Season again with salt, pepper, and paprika. Serve hot.