Deliciously long stewed goulash

Name: deliciously long stewed goulash
Total time: 180 min
Yield: 8
Ingredients: 3 tablespoon olive oil; 100 gram bacon strips; 1 onion; 2 toes garlic; 900 gram ribbed; 1 tablespoon mild paprika; 1 teaspoon spicy paprika powder; 100 ml Red wine; 300 ml Meat bouillon; 3 peppers?; 500 gram potatoes; 125 gram sour cream

Ingredients

Directions

Allow the rib to reach room temperature.
Cut the onion into thin parts.
Finely chop the garlic.
Heat the olive oil and gently fry the bacon strips in a frying pan.
Drain the bacon on kitchen paper.
Stir the onion and garlic through the shortening and cook gently until transparent.
Cut the roast pieces of up to four cm.
Then pour the meat through and fry it around light brown.
Sprinkle the paprika powder over and cook for another three minutes on a low heat.
Pour the wine and stock along the edge of the pan with the meat.
Allow the meat to simmer very gently for two hours, if necessary with a flame distributor under the pan.
Cut the peppers into strips and the potatoes, without skin, into cubes of two cm.
Stir in the pepper strips and the potato cubes.
Let the goulash with the lid tilted diagonally on the pan for a maximum of 45 minutes until the meat is really soft.
Serve the goulash in deep plates or wide bowls with a dot sour cream on top.
Sprinkle the bacon over it.
Tasty with baguette or rice and a salad.