Hungarian goulash

Ingredients for 4 servings:

• 400 g beef goulash
• 30 g clarified butter
• 2 onions
• 3 garlic cloves
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• ½ liter meat broth
• 2 tbsp tomato paste
• 1 chili pepper(s)
• 1 bay leaf
• 1 tsp caraway seeds
• Lemon peel, grated
• Paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel and slice the onions and garlic. Melt the lard in a large casserole dish. Sauté the onions and garlic until translucent. Dice the meat, add it, and brown. Then mix in the tomato paste. Add the bay leaf, paprika, a little lemon zest, caraway seeds, salt, and pepper, and top up with the meat broth. Cook for about 40 minutes. Dice the bell peppers into roughly 2 cm cubes, slice the chili pepper, and add everything to the meat. Simmer for about another 10 minutes. Season the goulash again with pepper, salt, and paprika. Ribbon noodles tossed in butter go very well with the goulash.