Boozy Goulash

Sniffing up the smell of Goulash all day is pure torture! The stuff smells SO! GOOD! Worth it though! I have multiple ways of making Goulash. This one I call boozy, because I don't always add wine! There will be a different version later! Ingredients: • 1 kilo beef • 3 red bell peppers • 3 onions • 4 garlic cloves • 1 can tomatos • 1 tablesp. tomato puree • 1 cup broth • 1 cup red whine • 1 tablesp. parika • 2 tablesp. flour • 2 red chillies • salt and black pepper • 4 bay leaves • 1. Start with cutting everything in big chunks. The beef, bell peppers and onions. Heat up some butter and fry the meat with the flour, black pepper and paprika until brown. Add the onions and garlic.

2. When everything is starting to get brown, add the tomato puree and scoop around a few times. Now add the canned tomatos, broth and red wine with half of the bell peppers, chillies and all the bay leaves.

3. Let this simmer for about 3 hours or until the meat is soft and starts falling apart.

4. When you add the second half of the bell peppers is up to you. I throw them in for the last hour, because I like them soft, but if you want them with a little bite, add them for the final 15 minutes. The bell peppers you throw in at the beginning, will almost completely dissolve.

You can also add carrots, but I think the dish is sweet enough already. Mushrooms are really nice to add as well. Before serving, check if it needs any more salt. I served it with white rice, but it's also perfect with bread, pasta or potatos! As long as there is something to soak up all the amazing sauce!