Summary

Ingredients

• 1 kg pork goulash
• 1 kg beef goulash
• 250 g ham, Black Forest
• 500 g onion (s)
• 3 bell peppers, yellow, green, red
• 250 g mushrooms
• 0.5 liter ½ vegetable stock
• 0.5 liter ½ red wine
• 100 ml cognac, (Asbach or similar)
• 300 g tomato paste
• 50 g fat
• 3 large carrot (s)
• 1 bunch parsley, smooth

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Instructions

1. Dice the Black Forest ham and fry it together with the goulash and the coarsely chopped onions in the fat. Salt and pepper. Deglaze the whole thing with 250 ml of red wine. Stir in the tomato paste. Then add the sliced carrots, peppers and mushrooms. Top up with the vegetable stock, the rest of the red wine and the cognac and let it stew in the oven for approx. 2 - 3 hours.
2. Stir every half an hour and top up with vegetable stock if necessary.
3. Sprinkle with the chopped parsley before serving. Potato dumplings, pasta or mashed potatoes go well with it.