The method in this recipe works with nearly any type of meat, but best with cuts that contain fat & some gristle like beef shank or ham hock.

You may also enhance the sauce by deglazing the onions with red wine and let it cook for a minute before adding the meat stock.

Attention: To prevent the goulash from scorching, don't forget stiring it or adding some water from time to time.

The goulash is perfect when the peppers, tomatoes and onions all dissolved into one mixture and when the meat is soft.

It tastes best after 1-2 days in the fridge! In addition, I like to eat it with some cream cheese or zoodles.

It is important to put the salad into the fridge for about 60 minutes to develop the aroma.

Basically, you can use as much cheese as you like, take less water or let the soup cook a while longer to make it as thick and creamy as you desire.

This recipe works with any kind of meat. However, notice that it is important to use meat including bones, if you want the good, healthy stuff like collagen and minerals. These dissolve in the soup/broth after a few hours of cooking.

You may also add extra cream cheese or use coconut milk. That tastes awesome, too!

Fresh basil greatly enhances the flavour of this dish. If you want to use it, put in some minced basil at step 2 or near the end of your cooking time.

If you are craving for noodles as a side dish, you could make shirataki noodles or zucchini noodles (zoodles).
Of course, grated parmesan cheese fits very well, too.

Add as many eggs as you like, an extra piece of butter, some cheese or cream.