Summary

Ingredients

• 1 kg goulash, half and half
• 1 can tomato (s), sieved
• 3 large onion (s)
• 200 g bacon, smoked
• 1 teaspoon sambal oelek
• 2 red pepper (s)
• 1 tablespoon olive oil
• salt and pepper
• 0.5 liter ½ beef stock
• 0.25 liter ¼ broth
• Flour or cornstarch to thicken

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Instructions

1. Clean the meat and cut into cubes, fry in olive oil. Chop the onions and add, braise briefly. Also fry the bacon briefly.
2. If you like, you can dice the bacon and leave it in the goulash, I leave it in one piece and take it out after cooking. Season well with salt and pepper.
3. Add the tomatoes, then add the stock and stock until the meat is well covered. Stew for about an hour on a low heat, then add the diced peppers and stew for 15-20 minutes.
4. Stir in 1 teaspoon of Sambal Oelek before thickening. Then thicken with flour or cornstarch as desired.
5. Rice, boiled potatoes or noodles go well with this.