Summary

Ingredients

• 500 g pork oulash
• 250 g mushrooms
• 1 red pepper (s)
• 1 large onion (s)
• 1 tablespoon, heaped clarified butter
• 1 teaspoon salt
• 1 teaspoon paprika powder, smoked, hot
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon caraway seeds
• 2 tablespoon tomato paste
• 500 ml meat stock, hot
• Sauce thickener, dark

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Instructions

1. Clean the mushrooms and cut them into slices. Wash the pepper. Remove the seeds and the white inner skin. Cut the peppers into 2 - 3 cm pieces. Peel the onion and cut into cubes.
2. Heat a saucepan with the clarified butter and fry the onion cubes in it until light yellow. Add the pork goulash and fry. Add the tomato paste and sweat with it. Add the mushroom slices. Mix the spices and mix with the goulash. Add enough broth to cover the meat. Cover and let simmer for 2 hours. Stir every now and then and, if necessary, add stock or water. Finally, season to taste and thicken with a sauce thickener.
3. Arrange and serve.