Red-yellow paprika goulash from pork neck with mushrooms

Ingredients for 4 servings:

• 800 g pork neck
• n. B. Oil (garlic basil oil)
• e.g. Paprika powder, hot
• 1 tsp, heaped salt
• n. B. Pepper, black
• 2 large onions
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 5 garlic cloves
• 10 m.-sized mushrooms
• 1 stock cube
• 200 ml water, boiling
• 100 g tomato paste
• 20 allspice berries
• 10 bay leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Cut the meat into cubes approximately 1 x 1 cm in size. Lightly fry in hot oil in a large pot. Season with paprika, salt, and pepper. Meanwhile, clean and roughly dice the onions and bell peppers. Peel and chop the garlic. Clean and slice the mushrooms. Dissolve the stock cube in the boiling water and mix in the tomato paste. Add the onions to the meat and fry for another 10 minutes, then deglaze with the tomato paste mix. Mix in the diced bell peppers and put the lid on the pot. Simmer on low heat for 10 minutes. Now add the mushrooms, garlic, allspice berries, and bay leaves to the pot. Bring to the boil briefly, then reduce to a boil for about 2 minutes, and then simmer on very low heat for about 1 hour, stirring occasionally. Serve with potatoes or pasta of your choice. It tastes even better the next day.