Hungarian goulash

Ingredients for 4 servings:

• 1,200 g beef goulash, cut large pieces in half against the grain
• 1 bell pepper(s), red, roughly diced
• 1 bell pepper(s), green, roughly diced
• 2 medium-sized onions, chopped
• 1 garlic clove(s), squeezed
• 2 tbsp flour
• 1 tbsp paprika powder, sweet
• ¼ tsp chili powder
• 1 tsp salt
• ½ tsp black pepper, ground
• ¼ tsp thyme, dried
• 800 ml tomato(s), chunky, from the can
• 1 jar red wine or meat broth
• 200 g sour cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 hours 30 minutes; Total time approx. 8 hours 50 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L crockpot (CP). First, add the goulash, bell peppers, onion, and garlic to the CP and mix roughly. Then, combine the flour with the spices and sprinkle over the meat in the CP. Finally, add the canned tomatoes and red wine and mix thoroughly with the remaining ingredients. Cover. Simmer on the lowest heat setting (do not keep warm! – it’s better to use “medium”) for about 8 hours. Finally, stir in the sour cream and let it warm up again. Season to taste with salt and pepper. Serve with pasta, rice, or boiled potatoes.