Summary

Ingredients

• 750 g beef oulash, diced
• 3 medium peppers, red, green, yellow, roughly diced
• 250 g mushrooms, brown, quartered
• 1 tablespoon tomato paste, triple conc.
• 1 tablespoon paprika pulp, spicy
• 200 ml vegetable stock
• 250 ml red wine
• 1 shot cognac
• 1 sprig rosemary
• 1 bay leaf
• 2 cloves garlic, finely diced fresh
• 2 large onions, quartered red
• 125 g crème fraîche
• Chili powder
• paprika powder, hot as rose
• salt
• pepper
• Olive oil, for frying
• some flour

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Instructions

1. Sear the goulash in a sufficiently large pan in the olive oil.
2. This dish stands or falls with the quality of the meat. I always cut the goulash out of a large piece myself. The meat may well have SOMETHING through it, that gels out enough from the heat. I cut away fat strands that are too big.
3. When the meat cubes have taken on a good color, season with salt and pepper, dust with the flour and add the pulp. Add the onions and paprika and fry a little more. Transfer everything into a suitable pot. Boil the roast set out of the pan with red wine and add to the saucepan. Add the stock, garlic, rosemary, bay leaf and chili powder. Now let everything simmer over a low heat. After 2 hours add peppers and mushrooms. I sauté the mushrooms in olive oil and with a dash of cognac. After about 30 minutes, fish out the bay leaf and rosemary sprig, fold in the creme fraiche and season again as you see fit with the spices you have already used.
4. I also have boiled potatoes with it.