For the goulash, heat clarified butter in a high pan. I already got the meat cut by the butcher. To sear STH. Add the onions and fry them well. Then add the garlic, red chilli and half a green pepper, cleaned and diced. Sweat through it. Now sprinkle everything with sweet salt and paprika, mix and roast briefly.
Then pour in enough water to cover the goulash. Put the lid on and let everything simmer on the lowest setting for 2 hours. In between, pour in the stewed liquid again and again. You can use it to make a great braised sauce. 15 minutes before the end of the cooking time, add the peppers, which have been cleaned and cut into strips. The green one was only a half. I took the other half with me to fry.
Let simmer for another 15 minutes. Finally stir in tomato paste and season everything well again. Good Appetite.
Any salt can of course also be used. I have my favorite salt right now, smile.
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