Summary

Ingredients

• 1 kg beef goulash, halve the pieces against the grain
• 2 tablespoons oil
• 2 onion (s), roughly diced
• 1 can tomato (s), chopped with juice (400 ml)
• 1 can kidney beans, with juice (400 ml)
• 1 can chili beans, in a spicy sauce (400 ml)
• 2 clove (s) garlic, pressed
• 1 tablespoon, heaped chili powder
• 0.5 teaspoon ½ black pepper
• 0.75 teaspoon ¾ ground cumin
• 0.25 teaspoon ¼ oregano, dried (optional)
• 2 pinches sugar
• 250 ml beef broth, seasoned, approx.
• salt
• Tabasco

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Instructions

1. First, the beef goulash is briefly seared in hot oil on all sides and placed in the crock pot. Now reduce the heat a little. The onions are then steamed in the remaining oil and also poured into the pot. Put tomatoes, beans and spices in the pot and mix everything briefly. Top up with the beef stock so that the dish is barely covered. Cover up. The braising time is 4 - 5 hours at the highest level.
2. Before serving, season with salt and, if necessary, Tabasco.
3. Tip: The dish can be prepared very well the day before.