My goulash pot

Ingredients for 6 servings:

• 1 kg goulash, half and half
• 1 kg onion(s)
• 4 tbsp paprika powder, sweet
• 3 tbsp tomato paste
• 1 tbsp flour
• 2 liters of beef broth
• 7 m.-sized potatoes
• 3 bell pepper(s), red
• salt and pepper
• Sugar
• Paprika powder, hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the goulash in batches, remove from the heat, and reduce the heat. Roughly chop the onions, sauté them in the frying fat, and add the meat. Add the tomato paste and brown. Then add the paprika and mix, then dust with a little flour. Then add as much broth as you like (my 2 liters is just a guideline!). Let the whole thing simmer on low heat for about 1 hour. Cut the potatoes into small pieces (again, the amount is just a guideline!). Add the potatoes to the goulash. When they are almost cooked, add the sliced ​​bell peppers. If desired, you can also grill them in the oven first until the skin turns black. This will make it easy to peel off, and the bell peppers will take on a wonderfully sweet flavor. Season the whole thing with salt, pepper, sugar, and hot paprika and let it simmer for a while longer. If the stew becomes too soupy, you can thicken it slightly with either tomato paste or cornstarch. However, the onions should do the rest. The goulash should simmer for a total of two hours, at which point the meat will be wonderfully tender. The whole thing tastes great with crusty baguette.