Summary

Ingredients

• 1 kg pork neck
• 3 large onion (s)
• 3 bell pepper (s), red, yellow, green
• 500 g mushrooms
• 1 tablespoon, heaped paprika pulp
• 1 tablespoon, heaped tomato paste
• 1 liter broth
• 200 ml red wine
• 2 cloves garlic)
• 1 large chilli pepper (s), red, fresh, depending on your taste and how hot it is
• 1 tablespoon, heaped paprika, hot pink
• 1 tablespoon, heaped paprika powder, noble sweet
• 1 teaspoon marjoram
• 1 tablespoon caraway seeds
• salt and pepper
• Paprika powder
• 1 tablespoon flour
• possibly sauce thickener

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Instructions

1. Peel and chop the onions. Chop the chilli pepper and garlic into fine cubes.
2. Dice the meat the size of a goulash, place in a bowl, season with salt, pepper and a little paprika, mix well, dust with 1 tablespoon flour, mix well again.
3. Heat some oil in a large saucepan. Sauté the onions over medium heat until golden, then remove them from the pot. Put some oil in the pan again, turn up the power and fry the meat all over.
4. Return the onions to the meat. Also add the garlic and chilli pepper, add the tomato and paprika pulp and stir in, sweat briefly, then dust with the 2 tablespoons of paprika powder (sweet and hot), stir briefly, deglaze with the red wine and let it boil down. Pour in the broth, add the remaining spices. Bring the goulash to the boil, then cover and simmer over low heat for 1 hour.
5. In the meantime, cut the peppers into 2 cm cubes. Quarter or eighth of the mushrooms, depending on their size. When the braising time is over, add both to the goulash and stir in. Let simmer for another 30 minutes until the meat is nice and soft and the goulash is creamy.
6. Season again to taste and possibly thicken with a little sauce thickener.
7. This goes well with pasta or rice.