Karlchen's Christmas goulash

Ingredients for 4 servings:

• 1 kg goulash, pork and beef mixed
• ½ kg onion(s)
• 2 medium-sized bell peppers, red
• 3 garlic cloves
• 1 piece(s) ginger, about as much as garlic
• 300 ml red wine, dry, strong, e.g. Merlot, Cabernet, Rioja
• 200 ml cream
• 300 ml instant meat broth
• 1 tsp, heaped mustard, e.g. Löwensenf
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped flour
• salt and pepper
• 3 tsp cinnamon
• 1 tsp, heaped paprika powder, hot
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped sugar
• 1 tsp, heaped harissa
• Rapeseed oil or sunflower oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

guaranteed not vegetarian

Dice the onions. Dice the garlic and bell pepper. Peel the ginger and slice as thinly as possible. Meanwhile, prepare the meat broth and let it cool. Pour oil into a large pot, add the diced onions, and fry until golden brown. Add the golden-brown onions to the cooled meat broth. Pour the red wine into a bowl. Season the goulash with salt and pepper and dust with flour. Add more oil to a large pot and set the stove to high. Fry the meat until browned. Then deglaze the meat with the red wine and let it reduce slightly. Add the cold broth with the onions, mustard, tomato paste, and spices, and simmer the goulash for 1 hour at the lowest heat. Add the cream, garlic, ginger, and bell pepper, and let it simmer for another half hour. Suitable side dishes include boiled potatoes, bread dumplings, spaetzle or tagliatelle