Summary

Ingredients

• 500 g pork or beef oulash
• 1 kg onion (s)
• 1 clove (s) garlic or some garlic powder
• 2 bell pepper (s), green
• 150 g butter
• 1 bay leaf
• 1 clove (s)
• 0.5 ½ teaspoon, heaped with caraway powder or chopped caraway seeds
• 1 pinch (s) nutmeg
• 4 teaspoons, heaped salt or sea salt, amount to taste
• 2 teaspoons, heaped pepper, amount to taste
• 1 pinch lemon zest, organic, optional
• 2 tablespoon tomato paste
• 3 tablespoon paprika powder
• 2 tablespoons oil

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Instructions

1. Peel the onions and cut them into large pieces. Wash and core the peppers and cut them into large pieces. Peel the garlic and chop in to fine slithers. Mix butter, clove, bay leaf, nutmeg and caraway seeds on a wooden board and chop finely.
2. Heat the oil in a large saucepan on the highest setting. Sear the goulash at room temperature and make sure that there is space for each piece on the bottom of the pan. If you don`t have a large saucepan ready, just fry twice. Now bake the meat a little on the bottom and let it brown. Stir once and fry the rest of the meat lightly brown.
3. Now add the coarse onions and fry briefly while stirring several times. After 1 minute add the tomato paste and stir in briefly. Pour a cup of water into the pot and remove the roast from the bottom of the pot while stirring. Now stir in the seasoned butter, dissolve and then add the paprika powder. Fill the pot with water until everything is covered and let the goulash simmer over medium to low heat for about 1 hour. The goulash is reduced and most of the onions dissolve. Finally only season with salt, pepper and lemon zest if necessary.
4. I like to eat bread rolls, potatoes or rice with it.