Hungarian Paprika Goulash

Ingredients for 4 servings:

• 750 g goulash, pork goulash or mixed, half beef half pork
• 1 vegetable onion(s)
• 1 large garlic clove(s)
• 2 stalks thyme, fresh or 1/2 tsp dried
• 2 tbsp oil
• 3 tbsp tomato paste
• 2 tbsp flour
• 1 tbsp paprika powder, sweet
• 3 large red bell peppers
• salt and pepper

Instructions

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

brought from Hungary

Cut the meat into smaller pieces. Peel and dice the onions and garlic. Wash the thyme and pluck the leaves from the stalks. Brown the meat in batches in hot oil, then remove. Brown the onions and garlic in the frying fat. Briefly sauté the tomato paste, then return the meat to the pan. Sprinkle with flour. Season with salt, pepper, paprika, and thyme. Pour in 750 ml of water, bring to a boil, and simmer covered for about 1.5 hours. Wash and roughly dice the bell peppers. After 50-60 minutes, add them to the goulash. When the meat is tender, season with salt, pepper, and paprika, and serve. Boiled potatoes go well with the meat.