Summary

Ingredients

• 400 g oulash, half beef, half pork
• 100 g bacon, streaky
• 3 onion (s)
• 2 cloves garlic)
• 1 can kidney beans, drained weight 250 g
• 3 tablespoon, heaped tomato paste
• Salt and pepper, black
• Chili powder
• possibly sauce thickener
• some olive oil for frying

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Instructions

1. Roughly dice the onions, finely chop the garlic cloves, and dice the bacon. Drain the beans, rinse well and drain.
2. Heat the oil in a pot. Sear the goulash and add the bacon cubes. Then add the onions and garlic and let them turn to glass. Stir in the tomato paste and roast briefly. Deglaze the contents of the pot with water and let simmer for a good 1.5 hours. Regularly refill evaporated water.
3. After 1 hour, add a little salt and season well with freshly ground black pepper and chili powder. Depending on your taste, add tomato paste and stew the meat for the remaining 30 minutes.
4. When the meat is done, add the kidney beans and let them warm up. If necessary, bind the sauce a little.