Chili Goulash
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef oulash
- 4 chilli pepper (s), green and red
- 1 can mushrooms (mini mushrooms)
- 4 onion (s)
- 2 cloves garlic
- 1 tablespoon ajvar (alternatively paprika pulp)
- 1 tablespoon tomato paste
- 2 bell peppers, green and red
- 0.25 ¼ bottle cream (or Rama Cremefine)
- 1 cube broth
- salt
- Pepper from the grinder
- Clarified butter
- Sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Melt clarified butter in a large saucepan and fry the goulash vigorously in it.
- Chop the onions, chillies and garlic and fry them briefly. Pour in enough hot water until the meat is well covered. Add a little salt and pepper and the stock cube. Cover and simmer over medium heat for 1 hour.
- Cut the paprika into small pieces and add and cook for another half an hour. If necessary, add a little water.
- Stir in the paprika pulp and tomato paste and bind the goulash with the sauce thickener. Add the mushrooms and warm them up briefly. Season everything again and refine with Rama Cremefine or cream.
- Noodles go well with it! If you don`t tie the goulash and pour in a little more water, you have a delicious goulash soup.
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