Spicy goulash

Ingredients for 6 servings:

• 1 kg goulash, beef and pork mixed
• 1 ½ kg onions (6-7 pieces)
• 3 garlic cloves
• 2 carrots
• 3 bell peppers, colored
• 1 chili pepper(s)
• salt and pepper
• Paprika powder, hot
• some basil
• some oregano
• little marjoram
• 3 bay leaves
• 1 tsp sambal oelek
• ½ tube(s) tomato paste
• ¼ liter red wine
• Clarified butter
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Good home-style goulash, easy to prepare

Dice the onions and fry in a large pot in clarified butter with a pinch of salt and sugar until translucent. First add the beef and fry for about 10 minutes, then add the pork and fry well. Crush the garlic. Season with spices and herbs to taste. Tip: Only add the paprika shortly before deglazing, as it quickly develops a bitter aftertaste when fried. Don’t be stingy with it, it gives the goulash its typical color. Mix in the carrots, bell peppers and finely chopped chili pepper, cut into bite-sized cubes, and fry briefly. Tip: Remove the seeds and white inside of the chili pepper, as these are extremely hot. Mix in the tomato paste and shortly afterwards, when it starts to turn slightly brown, deglaze with the red wine. Bring to a boil briefly, then add water until everything is just covered. Simmer the goulash gently for at least an hour, preferably two(!), until the meat is nice and tender. Season to taste and serve. Serve with potatoes, spaetzle (noodles) or pasta, and a green salad.