Horse goulash with bacon beans

Ingredients for 6 servings:

• 750 g horse goulash
• 5 m.-sized onion(s)
• 2 cloves garlic
• 1 chili pepper(s)
• 2 green bell peppers
• 2 red bell peppers
• 150 ml red wine
• 4 bulb(s)
• 150 g natural yogurt
• 500 g beans, green, fresh
• 250 g smoked bacon, diced
• 20 g tomato paste
• some sweet paprika powder
• 1 tsp thyme
• possibly chili powder
• salt and pepper
• 1 tbsp sugar
• 600 g pasta (e.g. fusilli)
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

in red wine, with pears

First, quarter the onions, finely chop the garlic and chili peppers. Then, cook in a pot with plenty of oil, salt, and the sugar (!) over medium heat for a while. Cut the peppers into 5 cm strips, add them to the pot with the other ingredients, and simmer for about 10 minutes. Pat the horsemeat dry, remove any cartilage and tendons, then cut into approximately 3 cm cubes. Season the meat with just pepper and paprika, then sear it in batches in the pan. Add the meat, tomato paste, 1 tbsp paprika, thyme, and plenty of salt to the other ingredients in the pot and deglaze with the red wine. Cover and simmer for at least 30 minutes. Then add the finely diced pears and simmer with the lid on over low to medium heat for at least another 90 minutes, stirring frequently. Twenty minutes before the end of the simmering time, prepare the bacon-wrapped beans. To do this, halve the beans and blanch them for 8 minutes. Meanwhile, fry the bacon cubes until golden brown. Add the beans to the bacon, season with pepper, and continue frying. Cook the pasta in salted water. Finally, add the yogurt to the goulash and season with salt, pepper, paprika, and chili powder, if desired. Serve with the beans and pasta.