Summary

Ingredients

• g 1,500 pork oulash
• 3 red and green bell peppers, diced
• 2 large onions, diced
• 2 clove (s) garlic, minced or pressed
• 400 ml tomato sauce, seasoned
• 250 ml chicken broth, seasoned
• 1 teaspoon, leveled basil, dried
• 1 teaspoon, sprinkled thyme, dried
• 0.5 teaspoon ½ chili powder
• 1 bay leaf
• 1 tablespoon brandy or sherry (dry), optional
• 2 zucchini, diced
• 2 tablespoon cornstarch
• 3 tablespoons water
• Salt and pepper, from the mill

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Instructions

1. The recipe is designed for a 6.5 L. Crock Pot (CP).
2. First add the pork goulash, peppers, onions and garlic to the CP. Sprinkle with the spices (basil, thyme, chilli, bay leaf) and mix briefly. Then pour the chicken broth, tomato sauce and, if necessary, the brandy over them. Cover and cook for about 3 hours on the highest setting (high).
3. Then add the zucchini, stir and let simmer for another hour.
4. About 15 minutes before the end of the cooking time, stir the cornstarch with the water until smooth and bind the dish with it. Season to taste with salt and pepper.
5. Serve with pasta.