John Myers
Ingredients for 12 servings:
- 2 kg onions
- 3 kg beef goulash
- e.g. tomato paste
- 1 can of tomatoes
- 1 liter tomato ketchup
- 4 bell peppers
- 2 tsp paprika powder, mild
- 2 tsp paprika powder, hot
- oil
- some water
- Sugar
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Fry the beef goulash in a pan with oil until crispy. Then transfer it to the pressure cooker with plenty of salt. Simmer with a little water for 45 minutes. In another pot, sauté the sliced onions until tender. In another pot, cook the pureed bell peppers over low heat for 15 minutes. Add the cooked meat to the onions. Add the cooked bell peppers as well. Now add the rest (tomato paste, peeled tomatoes, paprika seasoning, and ketchup). Finally, add about 500 ml of water. Season to taste with about 5-7 tablespoons of sugar. Bring to a boil briefly, stirring constantly. Serve with dumplings, tagliatelle, or potatoes.
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