Hearty hunter's pot

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 red bell peppers
• 400 g mushrooms
• 1 kg beef goulash
• 3 tbsp oil
• Salt and pepper, black paprika
• 2 tbsp flour
• 2 tbsp tomato paste
• 1 bay leaf
• 600 g potatoes
• 100 g whipped cream

Instructions

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

Peel the onions and cut into wedges. Trim and wash the bell peppers and cut into bite-sized pieces. Trim and wash the mushrooms and halve them if necessary. Cut the meat into smaller pieces if necessary. Heat 2 tablespoons of oil in a pan, brown the meat in batches, and then remove from the pan. Add 1 tablespoon of oil to the frying fat, brown the onions until translucent, add the mushrooms and half of the bell peppers, and cook for about 2 minutes, stirring occasionally. Return the browned meat to the pan, season with salt, pepper, and paprika. Dust everything with flour, stir in the tomato paste, and sauté briefly. Deglaze with 3/4 – 1 liter of water while stirring constantly and bring to a boil. Add the bay leaf, then cover and simmer the goulash over low heat for about 1 1/2 hours. Peel the potatoes, dice them, and add them with the remaining bell peppers after 1 hour, and finish cooking. Finish with cream and season again with salt, pepper and paprika before serving.