Beef Goulash Hearty and Spicy

Summary

Ingredients

For the goulash:

• 1 kg roast beef or beef goulash
• 50 g bacon
• 3 large onion (s)
• 250 g carrots (snack carrots) or normal carrots
• 1 red pepper (s)
• 1 large clove (s) garlic or teaspoon ground and dried garlic
• 50 g clarified butter
• 1 tablespoon, heaped tomato paste

For seasoning:

• 1 teaspoon, heaped paprika, hot pink
• 1 tablespoon, heaped vegetable stock powder
• 1 tablespoon, heaped soup vegetables, dried
• 1 teaspoon, leveled pepper, mixed, high quality, from the spice mill
• 1 teaspoon, leveled sea salt from the salt mill

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Instructions

1. Cut the pork bacon into small cubes and leave in a roaster. Roughly chop the 3 onions and fry 2/3 of them heartily in the bacon. In the meantime, cut the roast beef into pieces 2 to 3 centimeters in size. When the onions begin to turn brown, first dissolve the clarified butter in them and then add the beef goulash. Fry the meat until the liquid that escapes has boiled off completely.
2. Cut the snack carrots into 2 cm long pieces, roughly dice the peppers, finely chop the garlic and add the remaining third of onions to the meat. Continue to brown the ingredients nicely for about 15 minutes, so that many toasted aromas are released.
3. Meanwhile, put the spices in the given quantities in a bowl. When the whole kitchen smells of goulash, sprinkle the spices over the bowl and mix in. Then immediately pour boiling water from the kettle. The water level should be about 2 cm above the goulash. Put the lid on.
4. Now the goulash needs a lot of time, during which you can take care of the side dishes, e.g., to red cabbage. The cooking time of the goulash should be about three hours. Choose the level so that nothing can burn, e.g., Level 5 of 9 on the induction cooker. Stir thoroughly while cooking and, if necessary, add a little water. Two-thirds of the water should have evaporated after the end of the cooking time, as it should not be a soup. After about 3 hours, take a piece of goulash, divide it and taste it. When the meat is done - you should be able to pull it apart with 2 forks - stir in the tomato paste, let it simmer for another 5 minutes and turn off the stove. Let the goulash rest for another 15 minutes. The goulash should now be really creamy, even without setting with flour or potato starch.
5. Serve with red cabbage and bread dumplings or potatoes.

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