Spicy goulash à la Maja

Ingredients for 4 servings:

• 1 kg goulash, half and half
• 3 m.-sized onion(s)
• 3 bell peppers
• ½ jar tomato peppers
• ½ tsp chili, dried
• 2 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 tbsp mustard
• 1 tbsp tomato ketchup
• 2 tbsp ketchup, curry
• 1 pack of tomatoes, pureed
• 1 cup sour cream or crème fraîche
• 1 tsp broth, granulated
• 1 liter of water
• 1 liter white wine
• salt and pepper
• spice(s) of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Cut the meat into fairly large pieces. Finely chop the onions and bell peppers – do the same with the tomato and bell peppers. Sauté the vegetables in a non-stick pan without oil, adding the spices, the crushed chili, and the granulated stock. Once the onions are evenly translucent, add the meat. Sear the meat on all sides. Now pour in the liquid and simmer for about 90 minutes, adding more liquid occasionally to ensure the meat is completely covered. After 90 minutes, stir in the passata, mustard, ketchup, and crème fraîche, bring back to a boil, season to taste, and serve. Unfortunately, hardly anyone in our house likes mushrooms, so I always leave them out – but they would also go perfectly with this dish. I also like to use Fondor or Maggi’s number 1 for roasted meat to season – but of course you can just use salt and pepper. All side dishes go well with this dish, including rice.