Goulash Mexican

Composition:

600 g beef goulash

2 tbsp. lard

2 medium tomato

300 g Luke

1 the tooth. garlic

2 tbsp. red pepper

salt

black pepper

1 tsp. cumin

1/2-3/4 l water

2 pod of red pepper

1 the chilli pod

red beans (beans)

corn (canned)red wine or cream

Cubes of meat to fry in fat over high heat.

Put in the meat peeled tomatoes, chopped onion and garlic. Sprinkle with powder and red pepper and simmer a couple of minutes.

Add the remaining spices and water. Simmer for 1.5-2 hours on medium heat with the lid closed.

For 30 minutes until tender, cut into strips pepper and add to the stew together with boiled corn and beans.

Goulash can be improved, made a little cream or wine.