Hungarian Pot Goulash

Ingredients

• 600 g pork shoulder
• 2 onions
• 4 Garlic cloves
• 2 EL clarified butter
• 0.5 TL cumin seeds
• 2 EL tomato paste
• 250 ml dry red wine
• 600 ml Meat broth
• Salt
• 1 yellow bell pepper
• 250 g diced tomatoes (canned)
• pepper (ground)
• 1 EL sweet paprika powder
• Cayenne pepper

Instructions

1. 1.

   Wash the pork, pat dry and cut into large cubes. Peel and finely chop the onions and garlic. Heat clarified butter in a large pot and brown the meat on all sides. Add onion and garlic and sauté. Stir in cumin seeds and tomato paste, toast briefly, then deglaze with red wine. Pour in meat broth, season with salt, and simmer covered for about 1 hour.

2. 2.

   Wash the bell pepper, halve it, remove seeds and white membranes, and slice into strips.

3. 3.

   After 1 hour add the sliced pepper and diced tomatoes, then simmer for another half hour. Season with salt, pepper, paprika powder, and cayenne pepper, and serve in a pot.