John Myers
Ingredients for 4 servings:
- 200 g onion(s)
- 200 g tomatoes
- 200 g bell pepper(s), mixed, pitted and cut into strips
- 500 g goulash, mixed
- 2 tbsp butter, can be omitted if you are on a diet
- lots of sweet paprika powder
- Salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes
in a Roman pot
Dice the onions and place them in the watered earthenware pot with the butter. Add the quartered, skinned tomatoes on top. Then layer the peppers and finally the meat, and sprinkle generously with paprika. Close the pot and place it in the oven at 220°C for about 1 3/4 hours. It’s easy to do, and everything braises in its own juices. If you like, you can also add the potatoes directly to the earthenware pot, but then pour on another cup of water; otherwise, you won’t have enough liquid. It also tastes delicious with white bread or pasta.
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