Made the original way without flour

Ingredients

• 600g chopped beef (pork or mixed meats can be used, but the dish won't be authentic)
• 600g diced onions
• 1 big hull of green pepper
• 1 big hull of red pepper
• 1 big hull of yellow or green-yellow pepper
• 2-3 cloves of garlic
• 1 small can of common chopped tomato
• 300g floury potatoes, diced
• Goulash seasoning (pepper corns, a little grit of lemon and orange, majoram, thyme, garlic, caraway etc.)
• 1/2 bottle of dry red wine
• 1/4 l brown beef jus
• A little concentrated butter
• Hungarian paprika

Preparation

• Chop the beef into equal chunks.
• Sweat the chopped onions in butter until they appear glassy.
• Note: It is important not to add the beef until the onions appear glassy when the butter will be sufficiently hot. This will ensure that the chunks of beef stay big and juicy.
• Add the beef in as many steps as necessary.
• Make sure the pan keeps a high steady heat to guarantee that all of the beef is roasted through.
• Season the goulash with salt, pepper and Hungarian paprika.
• Add the chopped tomato and sear the mixture.
• De-glaze with red wine and perhaps a little water, just barely immersing the mixture in liquid.
• Cover and allow to simmer for approx. 45 minutes.
• While the goulash is simmering:
• Brush the pepper, removing the seeds.
• Cut the pepper into chunks 1 x1 cm.
• Cut the potatoes into pieces of equal size.
• 10 minutes before the goulash has finished simmering, add the chopped pepper and potatoes.
• Season with bought or home-made “goulash spice” to taste.
• If necessary, add a bit of starch and mix.

Serving suggestion

Serve accompanied by ice cold beer and enjoy