Slow-cooking goulash

Ingredients for 5 servings:

• 1 ½ kg beef goulash
• 2 large bell peppers, red
• 5 onions
• 1 large carrot(s)
• 1 clove(s) garlic, if needed
• e.g. tomato paste
• n. B. Salt
• e.g. water, hot
• n. B. Fat (e.g. clarified butter) for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

without wine, without special ingredients

Peel or trim three of the onions and one bell pepper and dice finely. Remove any tendons and excess fat from the meat and cut into pieces no larger than 2 x 2 cm. Heat the frying fat in a large pot and sear the meat. When the meat begins to brown, add the diced onions. As soon as they become translucent, add the diced bell pepper and fry them as well. Now you can add the first liter of (hot) water. Set the stove to medium heat and let it simmer with the lid on for a good hour. Stir regularly. Over the course of the hours, gradually chop the other bell pepper and onions, not quite as finely, and add them. In between, peel the garlic, if desired, flatten it with the flat side of a knife, and add it as well. Tip: The sooner you do this, the more it will cook and spread evenly—so you can save yourself the trouble of chopping it up. The garlic can, of course, also be sautéed the traditional way, but we prefer it boiled; we like it better that way. Add more water as needed to prevent burning. Peel the carrot, slice it thinly, and add it to the boil (by this point, our meat was already falling apart, so we let it simmer for about another hour). Now you can also add a little salt and tomato paste as desired. Serve with any desired side dishes. Note: We left the whole thing on the stove for almost 6 hours. It can be cooked for less time, but then it won’t be quite as tender and won’t fall apart like in the picture. This is up to your own preferences. Personally, though, we cook for at least 3 hours.