Preparation:

  1. Chop the onions and garlic. Heat the lard and fry the beef goulash. Add the onions and garlic and fry briefly. Season with thyme, oregano and pepper. Add the water and bring to the boil. Add the tomatoes and tomato paste. Cover, and simmer for 75-90 minutes (at medium heat). 
  2. Chop the peppers and spring onions. After 1 hour of simmering, add the chili pepper or ½ teaspoon cayenne pepper and the chopped vegetables to the pot. Then drain the kidney beans and corn, and add to the pot. Heat and season to taste.

 

Ingredients for 4 people:
  • 500g beef goulash
  • 375ml water
  • 1 can (850 ml) tomatoes
  • 2-3 tablespoons tomato paste
  • 2 peppers (red and green)
  • 2 onions
  • 2-3 cloves garlic
  • 1 bunch spring onions
  • 1-2 chilli pepper
  • Cayenne pepper
  • 1 can (425 ml) kidney beans
  • 1 can (425 ml) corn
  • Thyme
  • Oregano
  • 2 tbsp. LARU goose lard
  • Salt and pepper