Beef goulash

Cut the beef into strips first and then dice it.

Wash 2 sweet peppers and cut into large pieces. Peel an onion and cut it into half rings. Crush 4 garlic cloves with the flat side of a knife.

Place the chopped vegetables in a blender bowl, add 2 tbsp. of tomato paste, 50 ml of water, 1 tbsp. of oil and salt to taste.

Beat the vegetables until smooth.

Take a large frying pan and heat it with 3 tbsp. of oil and spread the meat and ½ whole chili peppers so that it gives off its sharpness. Add a little salt and fry the meat over high heat until golden.

Add vegetable puree to the beef and a little more water if necessary to stew the dish.

Add a package of paprika to vegetables and meat. If you like paprika, you can even add one and a half.

For the brighter flavor, add 2 bay leaves and ½ tsp. cumin.

Add ground black pepper to the taste and stew the goulash for 30-40 minutes on a very low heat.

Add a jar of white beans. Stew for another 15 minutes. You can also sprinkle the finished dish with chopped parsley, but that’s optional.