Hungarian-style goulash

Ingredients for 10 servings:

• 4 tbsp oil
• 1 ¼ kg beef goulash
• 1 ¼ kg pork goulash
• 1 ½ kg onion(s)
• 150 g tomato paste
• 2 tbsp paprika powder, sweet
• 2 bell peppers, red
• 2 green bell peppers
• 2 bell peppers, yellow
• 2 Pepper
• 750 ml water
• chili powder
• Salt
• pepper
• possibly cornstarch or flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious and simple party goulash

Heat the cooking oil in a large pot or roasting pan and fry the goulash in two batches. Slice the onions into strips and sauté. Add the tomato paste and fry. Remove the stems from the peppers, remove the white membranes, and cut into pieces. Remove the stems and seeds from the chili peppers, then cut into fine strips. Add the peppers and chili peppers to the goulash and sauté. Pour in the water, bring to a boil, and simmer over low heat for 1.5 to 2 hours. Thicken with cornstarch or flour if desired until the desired consistency is reached. Season the goulash to taste. A little tip: Sauté the garlic with the onions! As a side dish: potatoes, pasta, or rice!