Ingredients

• 100 g chorizo
• 250 g goulash meat (veal or beef or pork)
• 1/4 cup dry white wine
• 2 liters broth or water
• 1 large roasted bell pepper*
• mixed vegetables: 2 - 3 potatoes, small carrot and parsley, 1 clove garlic, small unpeeled onion, sprig of parsley, piece of leek
• 50 g pearl barley, fine
• 2 tablespoons tomato paste

Spices

• bay leaf
• 2 allspice berries
• 1 teaspoon paprika powder
• pinch of hot paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried thyme

Preparation

1. Place sliced chorizo into a medium pot with thick bottom, stirring occasionally brown on both sides (about 2 minutes), remove to a plate leaving rendered fat in the pot.
2. In the rendered pot fat brown diced meat thoroughly.
3. Pour in wine and cook until it completely evaporates.
4. Add spices: bay leaf, allspice berries, paprika powder, turmeric, thyme.
5. After a moment add 2 cups broth or water. After boiling cook for about 1 and 1/2 hours, until meat is tender.
6. In the meantime roast the pepper* and prepare the rest of the vegetables: peel potatoes and dice, peel carrot and parsley and cut in half lengthwise.
7. Add the rest of the broth or water to the meat broth, bring to a boil, add pepper with its juice and vegetables: potatoes, carrot, onion, garlic, parsley and leek.
8. Add pearl barley and tomato paste, bring to a boil. Season with salt to taste.
9. Cook for approximately 30 - 45 minutes until potatoes are very tender.
10. Remove onion, parsley, bay leaf, and parsley. Add chorizo slices.