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REMOVE the bell peppers seeds, peel the onions and roughly CHOP the bell pepper and red onions. PEEL and finely chop the garlic cloves. REMOVE the seeds from the red pepper, depending on how hot you like your goulash, and finely chop the red pepper.
If you bought whole pieces of pork, you'll need to chop them into bite-size pieces yourself, season them with pepper and salt and coat them with the flour. HEAT butter in the large skillet and brown half of the pieces of pork on all sides.
REPEAT for the other half of the pork pieces. If your skillet is large enough, you don't need to do this in batches of course. TRANSFER all the pork pieces to the slow cooker.
In the same butter, or maybe you'll need to add some more, also brown the roughly chopped onion and bell pepper in a few minutes on high heat.
TRANSFER them to the slow cooker and add the paprika powder, chopped garlic, red pepper, fennel and cumin seeds to the same skillet.
COOK them for 2 minutes on medium heat, ADD the tomato paste and cook about 2 minutes more. Also, ADD this to the slow cooker.
Roughly CHOP the canned bell peppers and add them to the slow cooker, along with the balsamic vinegar, 500 ml water, bay leaves, thyme sprigs, canned tomatoes and season with pepper and salt.
Set your slow cooker onto medium-high and cook the goulash for at least 5 hours. You can check if yours is ready by checking if the meat is really tender and the goulash has thickened enough.
Serve with plain rice, cooked or mashed potatoes. Enjoy!