Ingredients portion 4
Beef 300g
Pork smoked bacon 80 g
Carrots 100 g
Onions 100 g
Potatoes 100 g
Sweet pepper ½ piece
Tomatoes 1 piece
Tomato paste 1 tablespoon
Sweet paprika 10 g
Caraway 3 g
Oregano 1 g
Thyme 1 sprig
Wheat flour 1 tablespoon
Ground black pepper to taste
Salt to taste
Cooking instructions 1 hour
1 Rinse the meat under running water and cut into small pieces. Heat a frying pan with browned lard and fry the meat pieces on all sides until crispy, then add the flour and fry. Add a tablespoon of aromatic paprika and cumin to the meat, then add the tomato paste. Pour the stock or water into a saucepan, ready-made. Braise the meat over a medium heat until softened.
2 Peel and slice the onion, peel and dice the carrot and bake with the onion in the oven.
3 Add the roasted onion and carrots to the meat, rinse and peel the potatoes, dice them and add them to the pan with the meat. Rinse and peel the bell peppers and cut into medium-sized chunks, cut the tomatoes into pieces and add them to the pan, then add the oregano and thyme.
4 Bring the liquid in the pan to the boil, then simmer the goulash for another 10 to 15 minutes on a low heat under a lid. Take the pan off the cooker and allow the goulash to cool and infuse.
5 You can serve it either in bread or separately.
