North German venison goulash

Ingredients for 6 servings:

• 2 kg goulash (venison goulash)
• 2 red bell peppers
• 100 g tomato paste
• 100 ml sunflower oil
• 1 pinch(s) cayenne pepper
• 1 cube of beef broth
• 150 g mustard, medium hot
• 1 pinch(s) black pepper
• 3 tsp, crushed paprika powder, sweet
• 1 tsp, leveled salt
• 8 m.-sized onion(s)
• 500 ml water
• 750 g potatoes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

sophisticated and spicy

First, brown the venison goulash in batches in oil. Season with salt and black pepper. Then, sauté the sliced ​​onions with the meat. Then add the sliced ​​red bell pepper, mustard, and tomato paste to the pan and sauté. Meanwhile, bring a cube of beef stock to a boil in the water, whisk, and then add to the pan. Mix well. Cover and simmer on medium heat for about 50 minutes. When the meat is almost cooked, season with paprika and cayenne pepper, and add more pepper and salt if desired. Serve the goulash in batches over boiled potatoes. It goes well with lettuce in a sweet canned milk and cream sauce.