Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 2 medium onion (s), cut into wedges
- 600 g beef oulash
- 2 tablespoons oil
- 2 tablespoon tomato paste
- 1 medium bell pepper (s), red, clean and roughly dice
- 1 medium bell pepper (s), green, clean and roughly dice
- 400 g potato (s), peel and dice unjustly.
- 0.5 ½ bunch marjoram, fresh or 1/2 teaspoon dried: cook it right from the start
- 500 ml meat stock
- Salt and pepper, rose paprika, sugar
- Sauce thickener, darker
Print Recipe
Pin Recipe Instructions
- Fry the meat vigorously in oil, add onions. Fry with. Season with salt and pepper.
- Briefly sweat the tomato paste. Deglaze with broth. Now add the dried marjoram. Cook for 15 minutes from the 2nd ring. Open as instructed (every SKT is different).
- Add potatoes, cook for another 5 minutes. Open again and add the peppers. Cook for another 5 minutes. Let it evaporate.
- Thicken a little and season to taste. Marjoram with it (the leaves). Round off the taste with sugar.
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