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+# Hungarian stew or Gulasch
+
+- 1 kg beef or pork for stew
+- 800 g onions diced
+- 2 bell peppers washed, cleaned out and diced
+- 1 tsp tomato paste
+- 4 cloves garlic
+- some marjoram
+- some caraway seeds
+- 4 tbsp. ground paprika spice
+- 1 tsp. white wine vinegar
+- some salt & pepper
+- 100 ml red wine
+- 100 ml broth
+- some oil for frying
+- some tbsp sour cream
+- some Tabasco, optional
+
+## Instructions
+
+1. Heat the oil in a large pot.
+2. Dice the onion and the bell peppers.
+    Add onion to the oil and fry for 9 minutes while stirring.
+    Add the garlic and tomato paste and continue to fry it for one minute.
+    Now add the wine, broth, paprika, marjoram, salt, and pepper and stir.
+    Next, add the meat, cover the pot with a lid and reduce the heat of the stove so it only slightly boils.
+    Cook now for an overall time of 2 to 3 hours but check frequently if there is enough liquid and also stir. If needed, add a little more broth.
+    After ½ hour: add the caraway seeds and the white wine vinegar. I add them a little later so the meat doesn't get to much of that taste.
+    After 2 hours or 30 minutes before the goulash is ready: Add the bell peppers and continue to cook.
+    When the meat is cooked through, spice with salt and pepper.
+    Optionally add some tabasco and / or sour cream.
+    Serve with potatoes or pasta or dumplings or rice.
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