Summary

Ingredients

• 4 kg goulash, mixed
• 2 kg onion (s), cut into strips
• 2 kg potato (s), (diced)
• 2 cans tomato (s), (850ml)
• 2 tablespoon paprika powder, (noble sweet)
• 2 chilli pepper (s), (dried)
• 500 ml tomato ketchup, (hot)
• 3 liters meat broth, (instant)
• 1 liter red wine, (semi-dry)
• salt and pepper
• 1 bunch parsley
• 6 peppers, colored

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Instructions

1. Wash pieces of goulash and drain, if necessary cut into small pieces and season with salt and pepper 1 hour beforehand, massage in well, then fry in hot oil in portions. Peel the onions and cut into strips. Wash and core the paprika, also cut into strips. Chop the tomatoes a little. Finely grind the chilli peppers.
2. Place the seared goulash in a large cauldron and hang over an outdoor fire (or cook in a saucepan on the stove). Deglaze with red wine. Add the tomatoes. Top up with the broth. Add all ingredients except for half of the bell peppers.
3. Add the potatoes 20 minutes before the end of the cooking time.
4. Let the goulash simmer gently for about 2 hours, then add the remaining paprika strips 20 minutes before the end of the cooking time. Season again vigorously.