Kettle goulash with beef and vegetables

Ingredients for 12 servings:

• 2 kg beef, lean, from leg or shoulder
• 1 ½ kg onion(s), finely diced
• 300 g carrot(s), diced
• 600 g mushrooms, cleaned and thinly sliced
• 600 g bell pepper(s), cleaned and diced
• 4 cloves garlic, thinly sliced
• 4 m.-large beef tomatoes, skinned and filleted
• 2 tsp sweet paprika powder
• 2 tbsp sugar
• 2 tbsp paprika paste, mild
• 2 tbsp tomato paste
• 2 ½ liters vegetable broth
• 8 large waxy potatoes
• 150 g wheat flour for flouring the meat
• Salt and pepper, white, finely ground

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 40 minutes

fantastic dish for a big party with family or friends – simply hearty and delicious,

First, fry the diced vegetables and mushrooms in a little fat in a separate pot over medium heat. Add paprika and sugar and, stirring occasionally, brown and caramelize. A rich browning should form. Deglaze with 1 cup of stock and set aside. Now, in a large roasting pan, fry the previously diced, floured meat in a little cooking fat. Once lightly browned, add 2 teaspoons of pepper, paprika paste, tomato paste, and 2 teaspoons of salt and fry. It’s okay to allow a really strong browning to form, as this is what gives the goulash its delicious flavor. Deglaze with the stock, bring to a boil, and simmer over low heat for 90 minutes. During this time, peel the potatoes and cut them into small cubes. After 90 minutes, add the partially cooked vegetables and potatoes to the goulash and simmer for another 30 minutes. Season again with salt and pepper. No additional side dishes are needed for this dish.