Summary

Ingredients

• 500 g oulash (pork)
• a little fat
• 2 onions)
• 1 clove garlic
• 2 bell pepper (s)
• 1 can tomato paste
• liter ⅛ red wine
• 0.25 liter ¼ water, hot
• 2 teaspoons broth, instant
• 3 teaspoon sauce thickener
• salt and pepper
• Cayenne pepper

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Instructions

1. Drain the fat in a large saucepan and fry the goulash vigorously on all sides. Peel the onions and garlic, chop them roughly and braise them with them. Stir in the tomato paste, season with salt and pepper and season with a little cayenne pepper. Deglaze with red wine and dissolve the meat stock. Stir well and simmer over medium heat for about 3/4 hours. Stir every now and then.
2. Clean the peppers and cut into large cubes, then add to the goulash and braise for about 10 minutes. Dissolve the broth in 1/4 liter of hot water and add it to the gravy. Thicken with a sauce thickener.
3. Serve with pasta.