Summary

Ingredients

• 2 ½ kg beefsteak tomato (s)
• 1 kg goulash, half and half
• 4 medium onion (s)
• 4 cloves garlic
• 2 red pepper (s)
• 1 dash olive oil
• 2 teaspoons, heaped salt
• 2 teaspoons, heaped paprika, hot pink
• 1 teaspoon, heaped black pepper, freshly ground
• 1 teaspoon, leveled curry powder
• 1 pinch (s) cayenne pepper
• 250 ml water

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Instructions

1. Peel the tomatoes and remove the stalks. Chop the onions, peppers and tomatoes and place in a large saucepan. Cook on a fairly high level (level 7.5 out of 10 levels) in an open saucepan and reduce. It is best to put a splash guard on the pot. Stir occasionally and be careful not to burn anything.
2. Sear the goulash in a pan. Just before the end of the roasting time, mix with 1 teaspoon salt, paprika, pepper, curry and cayenne pepper.
3. After about half an hour, when the vegetables are well reduced, fill up with 250 ml of water and continue to simmer until they are almost completely cooked.
4. Cut the garlic into fine cubes. After about another half an hour, add half a liter of water, the meat, the garlic and 1 teaspoon of salt to the vegetables and continue to simmer covered for at least an hour on a low level (level 2 of 10). Stir every now and then. The longer it cooks, the more tender the meat will be.
5. Finally, add a dash of olive oil.
6. If we want the whole thing a little spicier, refine the sauce with fresh habaneros and omit the cayenne pepper.