Hungarian goulash

Ingredients for 4 servings:

• 2 tbsp clarified butter
• 1 kg beef goulash
• 5 onions
• 6 garlic cloves
• 2 red bell peppers
• 2 green bell peppers
• ½ liter broth
• ½ tube(s) tomato paste
• ½ lemon(s) , (the peel)
• 2 red chili peppers
• 2 bay leaves
• 2 tsp caraway seeds
• some paprika powder, hot
• some salt
• some pepper
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

with slight sharpness

Peel and slice the onions. Peel and dice the garlic. Cut the bell peppers into 2cm cubes and the chilies into small cubes. Dice the meat and heat the clarified butter in a large pan or roasting tin. Brown the meat for about 4 to 5 minutes, then turn. Add the onion, garlic and tomato paste and fry until translucent. Add the diced bell peppers and diced chilies. Deglaze with the stock, add the bay leaves and caraway seeds. Add the lemon zest, salt, pepper, paprika and sugar. Season to taste and simmer for about 3 hours.