Puszta goulash with lots of vegetables

Ingredients for 4 servings:

• 1 kg beef goulash
• 1 kg potatoes, waxy
• 400 g mushrooms, fresh
• 300 g onion(s)
• 2 bell peppers, red
• 2 bell peppers, green
• 1 chili pepper(s), hot or pickled
• 4 tomatoes, ripe
• 3 cloves garlic
• 5 cl red wine, dry
• 1 cup of crème fraîche, approx. 200 g
• 20 g lard
• salt and pepper
• 30 g sweet paprika powder
• Caraway seeds
• tarragon
• cornstarch
• Clarified butter

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 45 minutes

An authentic Hungarian recipe from my grandmother

Finely chop the onions and sauté them in 20g of lard until translucent. Remove the pan from the heat, add 30g of sweet paprika and a splash of hot water. Add 1 pinch of salt, 2 pinches of caraway seeds, chopped chili pepper, crushed garlic cloves and patted dry beef goulash to the pan. Mix well and let it marinate in the marinade, ideally overnight in the refrigerator. The next day, simmer in its own juices over low heat for 75 minutes. Add a little hot water if needed, stirring occasionally. Meanwhile, peel and trim the red and green peppers and tomatoes. Cut the peppers into strips. Cut the potatoes into thumb-sized cubes. After 75 minutes, add these ingredients to the goulash, top up with 1 liter of hot water and continue to simmer gently, reducing the heat to a gentle boil for at least 30 minutes, until the potatoes are tender. Trim and quarter the mushrooms. Twenty minutes before the end of the cooking time, cook in a pan over high heat in clarified butter. Season with salt, pepper, and tarragon. Once the water has evaporated, deglaze with the red wine and simmer a little longer. Add the mushrooms to the goulash. Season to taste and thicken the sauce with cornstarch. When serving, place a dollop of crème fraîche in the center of the goulash. Serve with toasted bread or a herb-flavored baguette, and enjoy with red wine.