Hungarian Goulash

Ingredients for 6 servings:

• 1 kg beef (pot roast)
• 1 kg onion(s)
• 2 garlic cloves
• 3 tbsp Paprika powder, Hungarian, hot
• 3 tbsp sweet Hungarian paprika powder
• 200 g bacon, fat (green bacon)
• 1 liter meat broth (homemade)
• 0.7 liters of red wine
• ½ kg potatoes
• salt and pepper

Instructions

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

Fry the bacon and then discard. Cut the meat into roughly 2 cm cubes and fry until crispy. Add the onions and let them brown. Peel the garlic and add it whole to the onion and meat mixture. Now add the paprika and let it cook for a good minute while stirring. Cut the potatoes into 1 cm cubes and add them, mixing everything well. Top up with red wine (Hungarian country wine) and stock. Simmer for at least an hour (the longer the better), until the meat almost falls apart when touched with a wooden spoon. When the liquid has reduced by about a third, season generously with salt and freshly ground pepper. Serve with fresh bread and a strong Hungarian country wine.