Take a large saucepan and heat rapeseed oil in it. Add the mixed goulash and sauté. Then remove and place on a deep plate, set aside for a moment.
Put some more rapeseed oil in the pan, heat again and add the minced beef, fry until crumbly. In the meantime, core the peppers and cut into cubes. Peel the carrots and also dice them. Peel the onion and place in a lightning chopper, chop. Add everything one after the other to the pot and fry.
Peel the garlic cloves, cut them into small pieces and add to the other ingredients in the saucepan. Stir and let fry further. Put the fried goulash back in the pot. Season with salt and gourmet pepper. Then add tomato paste, peeled tomatoes from the can and brown sugar.
Then deglaze with freshly brewed coffee and water. Then let it boil briefly, reduce the temperature, put a lid on it and let it simmer for about 2 hours. In between take off the lid and stir.
About 5 minutes before the end of the braising time, add the cooked white beans. Stir and chop the picked parsley from your own garden and add. Then serve in deep plates or bowls.