Summary

Ingredients

• 400 g chicken strips
• 1 large onion (s)
• oil
• 3 tablespoon tomato paste
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon flour
• 500 ml broth
• 250 ml tomatoes, passed
• 1 bay leaf
• salt and pepper
• Paprika powder, noble sweet
• 3 bell peppers, red, yellow, green

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Instructions

1. Heat oil in a pot. Fry the strips in it.
2. In the meantime, peel and dice the onion, then add to the meat and fry briefly. Stir in the tomato paste and fry briefly. Stir in the paprika powder. Dust the flour over it and sweat, deglaze with the stock while stirring. Stir in the tomatoes and bring to the boil. Add the bay leaf and season everything with salt and pepper. Cover the goulash and stew for about 15 minutes.
3. Wash, clean and roughly dice the peppers and add to the goulash. Stew everything for about 5 minutes. Season the goulash again with salt, pepper and paprika powder.
4. I prefer to eat ribbon noodles and coleslaw with it.