Summary

Ingredients

• 500 g beef oulash
• 5 tablespoon oil
• 5 medium onion (s), peel and roughly dice (
• 1 clove (s) garlic, peel and finely chop
• Cut 1 red or green bell pepper (s) into cubes
• Remove 1 chilli pepper (s), seeds and white ridges, cut into small pieces
• 1 tablespoon flour
• 200 ml red wine
• 50 ml red wine

For the sauce:

• 150 ml meat broth, or instant broth with water 1 teaspoon to )
• 3 tablespoon tomato paste
• 1 teaspoon, leveled salt
• 0.5 ½ teaspoon, leveled pepper, possibly less and season to taste
• 1 tablespoon marjoram
• 1 tablespoon, leveled basil
• 2 tablespoon, leveled paprika powder, noble sweet
• 0.5 ½ teaspoon, sprinkled paprika, hot pink
• Chili powder
• 1 pinch (s) ginger powder

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Instructions

1. Dry the meat well, cut into cubes approx. 2 cm. Prepare the vegetables, prepare the seasoning liquid, then start roasting.
2. In hot oil (if it forms small bubbles on a wooden spoon, it is correct, but must not smoke), brown the meat cubes very crispy on all sides. Fry in small portions, e.g. 5-10 pieces, then remove and keep warm, then let the oil get hot again and fry the next pieces.
3. Then lightly fry the onions with garlic in the same saucepan, add the meat with juice, stir. Add the bell pepper and chilli, dust over the flour. Deglaze with 200 ml of red wine and stir. Pour the stock and spice mixture over it, bring to the boil, stir. Close the lid, cook for 30 minutes in the pressure cooker, observing the operating instructions. Open the lid according to the operating instructions.
4. The meat should be soft to very soft, without a bite.
5. Season to taste with salt and pepper, make it even more spicy if necessary, possibly bind if too runny. Before serving, add 50 ml of red wine, then do not bring to the boil.
6. Egg noodles and red wine go very well with this.