In the same pot with the cooking base, add more oil if necessary and sauté the onion, bell pepper, and garlic. Add salt, cover, and reduce the heat. When they are very soft, remove and blend or puree, return to the heat with this mixture, add the meat, seasonings, and wine, and cook on low heat, stirring occasionally, for 3 to 4 hours.

When the meat falls apart easily (this varies depending on the meat you use), it will be ready. The spaetzle is sautéed in butter, salt, and parsley. If you don't have spaetzle, you can serve the goulash with white rice, gnocchi, spaghetti, etc. It's a very flavorful stew, so it's best accompanied by something with a neutral taste to highlight the stew.