Paprika Goulash

Peel the vegetable onion, cut lengthwise into eighths and slice into narrow strips. Peel the garlic and press it through a press. Cut the bacon into small strips and fry in half of the lard until crispy. Add onion and garlic and brown slightly. Fold in the paprika powder and remove the saucepan from the heat.

Season the meat with salt, season with pepper and fry it heartily in three portions in 15 g lard each at high temperature, then add it to the onion-garlic mixture form. Add two-thirds of veal stock, bring to a boil, season with salt and season with pepper. Simmer gently in a covered saucepan over low heat for about 75 minutes.

Quarter the peppers, clean them and place them skin side up on a baking sheet. Roast under the broiler until the skin blisters black, this takes about six to eight min. Now cover with a wet dishcloth for five min. and skin. Cut the flesh into two centimeter pieces.

Rinse the potatoes, remove the skin and cut in half diagonally. Peel and finely dice the shallots. Sauté both in the remaining lard. Add the tomato puree, season with salt, season with pepper and cook for five minutes. Add the rest of the stock and cook for ten minutes. After five minutes, add the bell pepper pieces.

When the goulash is cooked, fold in the earth apple-pepper vegetables. Mix the cornstarch with cold water.

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