Summary

Ingredients

• 800 g beef oulash
• 6 medium potato (s)
• 2 bell peppers, red and yellow
• 2 medium onion (s)
• 3 large clove (s) garlic
• 1 can / s tomatoes, chunky
• 250 ml red wine, drier
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon thyme
• 1 teaspoon marjoram
• 1 teaspoon rosemary
• 1 pinch caraway powder
• 2 allspice grains
• 1 bay leaf
• 1 pinch chilli
• 1 teaspoon, heaped sugar
• 200 ml whipped cream
• salt and pepper

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Instructions

1. Peel the potatoes and cut into medium-sized cubes. Rinse the meat and pat dry.
2. Peel the onions and also cut them into small cubes. Peel and finely chop the garlic. Mix the two.
3. Wash, core and cut the peppers into large pieces.
4. Now pour 1/3 of the onion mix, the peppers, the potatoes and the meat into the ceramic pot of the slow cooker. Salt a little after each layer (i.e. 3 times).
5. When everything is in the pot, sprinkle all the spices and sugar on top. ATTENTION: Do not add the pepper yet, as the long cooking time would otherwise make the pepper taste too dominant. Season with the pepper only at the end.
6. Now pour the can of tomatoes first and then the red wine over it. Put the lid on the slow cooker and cook for 3 hours on high and 2 more hours on low.
7. When the cooking time is over, fish out the bay leaf and allspice grains, pour on the cream and stir everything carefully. Season to taste with salt and pepper.
8. Pour the kettle goulash into plates and serve with fresh bread.