Kettle goulash Christine's style

Ingredients for 4 servings:

• 1 kg goulash meat, either pork or beef
• 100 g lean ham, diced
• 500 ml tomatoes, pureed
• 4 tbsp soy sauce
• 500 ml dark beer
• 1 liter beef broth or vegetable broth
• some salt and pepper
• some paprika powder, hot and sweet
• 1 tsp spice mix for kettle goulash
• 2 large onions
• 1 large garlic clove(s)
• 2 bell peppers, red
• 6 large potatoes, waxy

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 days 3 hours

previously marinated for 48 hours

Remove any tendons and fat from the goulash meat (if present), cut into smaller pieces, peel the onion and also cut into pieces (you can use larger cubes), and place both in a bowl with a lid. Add the dark beer, soy sauce, pepper, paprika, and a pinch of salt. Mix everything well and marinate in the refrigerator with the lid on for 48 hours. Remove the meat from the marinade – I tipped it into a sieve – and save the marinade. Peel the bell peppers and garlic and dice them. Finely dice the garlic, and larger peppers. Peel the potatoes and also roughly dice them. Gradually brown everything in a pan, then add the diced cabbage to the pot, along with the marinade and half of the broth. Season everything well again. Simmer gently over the heat, stirring the goulash every 30 minutes (in my experience) and checking whether you need to add more broth. About 30 minutes before the end, add the tomatoes and season again. Pork goulash is cooked in 2 hours, while beef takes longer. White bread or noodles go well with this dish. Tip: Be careful with the salt, as soy sauce is also salty! Use the spice mix sparingly, and add more seasoning during cooking.