Summary

Ingredients

• g 1,000 oulash, beef
• 50 g clarified butter or rapeseed oil
• 500 g onion (s)
• 150 g pork belly, smoked
• ml 1,000 beef broth
• 4 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot (more if you like it hotter)
• 2 cloves garlic
• 2 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon, heaped caraway seeds, freshly ground
• 4 medium potato (s)
• 2 carrot (s)
• 1 leek
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 150 g mushrooms
• salt and pepper
• Chilli salt

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Instructions

1. Cut the beef goulash into cubes (approx. 1 cm). Cut the pork belly into fine cubes. Heat the beef broth. Peel and dice the onions.
2. Heat the clarified butter in a large saucepan and fry the onion cubes until they brown lightly, then fry the pork belly in it. Add the meat cubes and fry them. Dust with paprika powder and fry briefly, then add hot broth. Chop the garlic and stir in with the tomato paste, thyme, marjoram and caraway seeds. Cover and simmer over a mild heat for about 1 hour.
3. In the meantime, thinly peel the peppers with a peeler, remove the seeds and cut into cubes. Wash, peel and dice the potatoes, as well as the carrots. Cut only the light parts of the leek into strips. Clean the mushrooms and cut them in slices. Add the diced potatoes and carrots and cook for 30 minutes, then add the leeks, bell peppers and mushrooms and simmer for another 30 minutes. Season to taste with salt, pepper and possibly paprika powder.
4. Serve with rustic bread.