Traditioneel goulash

Ingredients:

- 150g smoked bacon cubes
- 50g butter
- 2 large onions, diced
- 3 cloves garlic, minced
- 800g organic beef stewing steak, cut into 3cm
cubes
- 1.5 tablespoons flour
- 60ml broth
- 1 red bell pepper, cut into pieces
- 1 yellow bell pepper, cut into pieces
- 2 teaspoons smoked paprika
- 1 bay leaf
- 400g canned diced tomatoes
- 2 tablespoons tomato paste
- 400g potatoes, peeled and diced
- 1 bunch parsley for garnish
- Freshly ground pepper and salt to taste

Preparation:

Cook for 15 minutes, then stew for 2 x 3 hours.

1) Remove the meat from the refrigerator one hour beforehand.
2) In a large cast-iron pan, fry the bacon in butter. Add the onion
and fry for 2 minutes, then add the garlic. Remove everything from the pan with a
slotted spoon.
3) Then brown the meat and sprinkle with flour. Add the bacon-onion mixture.
4) Heat the broth and gradually pour it into the meat, stirring until a
smooth, thin sauce forms.
5) Add bell peppers, paprika powder, 1 bay leaf, diced tomatoes, tomato paste, and potatoes.
6) Bring to a boil, stirring. The meat should just be covered with liquid.
If necessary, add a little more broth. Season with salt and pepper.
7) Simmer with the lid closed for 10 to 15 minutes.
8) Place in the EcoStoof® for 3 hours. After 3 hours, cook the dish again for 10