Summary

Ingredients

• g 1,000 beef oulash
• 200 g onion (s), cut into strips
• 2 cloves garlic, thinly sliced
• 150 g sausae (chorizo), peeled and diced
• 1 teaspoon, leveled thyme
• 3 tablespoon olive oil
• 2 tablespoon tomato paste
• Salt and pepper
• Paprika powder
• 100 ml white wine
• 1 small Can tomato (s)
• 200 ml broth
• 1 glass bell pepper (s), grilled, drained, cut into wide strips
• 1 tablespoon vinegar, (sherry vinegar)
• possibly cornstarch, mixed with water

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Instructions

1. Heat the oil and fry the chorizo in it until crispy and remove it. Fry the meat in portions and remove.
2. Sauté the onions and garlic in the frying fat, stir in the thyme and tomato paste and fry briefly. Add the meat again and season with salt, pepper and paprika. Add the wine and let it boil down briefly. Roughly chop the tomatoes and add to the goulash with their juice and broth and let simmer covered for approx. 60 minutes over low heat.
3. Fold the paprika and the seared chorizo into the goulash and heat briefly. Season to taste with salt, pepper and sherry vinegar.
4. If the sauce is too thin, thicken with mixed cornstarch.
5. Serve with ribbon noodles.