Juicy goulash with mushrooms and peppers

Ingredients for 4 servings:

• 500 g beef goulash
• 500 g mushrooms
• 3 bell peppers
• 3 onions
• 3 garlic cloves
• 2 bay leaves
• 250 ml red wine, dry
• 300 ml vegetable stock
• 2 tbsp tomato paste
• 2 tsp sweet paprika powder
• 1 tsp cumin
• 1 tsp marjoram
• 100 g sour cream
• 1 bunch of parsley
• 1 chili pepper(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 35 minutes

First, add a little oil or butter to a large pot and turn the heat up to maximum. Once the heat is hot, add the goulash meat and sear it on all sides (approx. 5-6 minutes). Then reduce the heat to low and add the finely chopped onions, garlic, and chili pepper. Cook for a few minutes until the onions are translucent. Stir in the sliced ​​bell peppers and mushrooms. Reduce the heat to medium, and once the mushrooms have taken on a nice color, add the tomato paste and stir. Deglaze with the red wine. Once the wine is boiling, add the herbs, spices, bay leaves, and vegetable stock. Now comes the most important part: Simmer at a low heat—ideally for 2-3 hours. The longer the goulash simmers, the more the flavor develops, and the meat becomes super juicy and melts in your mouth (as good goulash should be). Finally, add the sour cream and chopped parsley and season generously with salt and pepper. I prefer to eat this goulash with potatoes. It’s also delicious with pasta, and it’s also delicious on its own.