Traditional Goulash

A traditional Goulash with rustic pasta! What's not to love? Ingredients: • 800 gram beef for stew • 3 white onions • 4 garlic cloves • 2 tbsp smoked paprika • 3 tbsp Goulash seasoning (without salt) • 500 ml broth • 1 can tomato puree • 4 bay leaves • 2 tbsp flour • 2 tbsp sambal or red chilli pepper to taste • salt and pepper • 3 (red) bell peppers • 1. Start with cutting your onions and bell peppers into big chunks. Finely chop your garlic and dice your beef into large chunks. 2. Heat up some butter or oil in a thick pot/pan. Season your meat with pepper and coat with flour. 3. Fry your onion and garlic. When the edges start to get golden, add the meat and sear on high heat until light brown. Add the tomato puree, seasoning mix and smoked paprika and stir well. 4. Add half of the bell peppers and add the broth until the meat is fully covered. Throw in the bay leaves, add the sambal and bring to a boil. 5. Lower the heat and let stew for about 4 to 5 hours, or until the meat is soft and almost falling apart. Add the other half of the bell peppers for the lastly 15 minutes. The ones you added earlier, are dissolved into the sauce. 6. Add salt and pepper to taste. Cook your pasta and mix a little bit of the sauce with the cooked pasta. Scoop the meat on top and add some optional garnish. Enjoy!