Goulash very spicy

Ingredients for 4 servings:

• 1 kg goulash, half and half
• 1 can of tomatoes, pureed
• 3 large onions
• 200 g smoked bacon
• 1 tsp sambal oelek
• 2 red bell peppers
• 1 tbsp olive oil
• salt and pepper
• ½ liter beef stock
• ¼ liter broth
• Flour or cornstarch to thicken

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Goulash with onions, red peppers and sambal oelek

Clean the meat and cut it into cubes, then fry it in olive oil. Chop the onions and add them, browning briefly. Also brown the bacon briefly. If you like, you can dice the bacon and leave it in the goulash; I leave it in one piece and remove it after cooking. Season generously with salt and pepper. Add the passata, then pour in the stock and broth until the meat is well coated. Simmer over low heat for about an hour, then add the diced bell peppers and braise for a further 15-20 minutes. Before it thickens, stir in 1 teaspoon of sambal oelek. Then thicken with flour or cornstarch if desired. Serve with rice, boiled potatoes, or noodles.