Goulash Pot with Vegetables

Ingredients

• 800 g beef goulash
• 2 onions
• 1 Garlic clove
• 1 EL clarified butter
• 2 EL tomato paste
• 1 EL paprika powder (hot)
• 2 EL paprika powder (sweet)
• Salt
• Pepper
• 400 g passata
• 800 ml beef stock
• 2 red bell peppers
• 2 carrots
• 1 eggplant
• 2 EL freshly chopped marjoram

Instructions

1. 1.

   Wash the goulash, pat dry, and cut into bite‑size pieces if necessary. Peel and finely dice the onions and garlic. Heat clarified butter in a pot and sauté onions and garlic until translucent. Add the meat and brown all sides. Stir in tomato paste and sprinkle paprika powders. Season with salt and pepper, add passata, then pour in beef stock. Simmer gently for about 1 hour, stirring occasionally and adding more broth if needed.

2. 2.

   Wash, halve, trim, and dice the bell peppers. Peel and dice the carrots. Wash, trim, and dice the eggplant. Add all vegetables to the goulash and cook together for another 45 minutes until tender.

3. 3.

   Before serving stir in marjoram and adjust seasoning with salt and pepper.