Goulash with peas and mushrooms

Ingredients for 4 servings:

• 800 g beef goulash
• 2 onions
• some salt and pepper
• 2 tbsp tomato paste
• 1 tbsp paprika powder
• 600 ml beef broth
• 1 bell pepper(s), optional
• 2 tbsp rapeseed oil
• 150 g peas, frozen or fresh
• 250 g mushrooms
• 200 g spaetzle

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Heat the rapeseed oil in a large pot and brown the meat and tomato paste. Peel and finely chop the onions, then add them to the pot with the meat. Season with salt, pepper, and paprika. Then deglaze with the beef broth and bring to a boil. Simmer the goulash for about 60 minutes over medium heat with the lid on. Tip: If you want to give the goulash even more paprika flavor, chop a bell pepper and add it to the pot along with the beef broth. Clean the mushrooms and thaw the peas. After 60 minutes, add the mushrooms to the pot and simmer for another 15 minutes. Then add the peas and simmer for another 5 minutes. Now add the spaetzle and cook in plenty of salted water according to the package instructions. Finally, season the goulash again with salt and pepper. Drain the spaetzle and serve with the goulash on plates. Serve immediately while hot.