Summary

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

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Instructions

1. Fry the meat vigorously in oil, add onions. Fry with. Season with salt and pepper.
2. 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).
3. Add potatoes, cook for another 5 minutes. Open again and add the peppers. Cook for another 5 minutes. Let it evaporate.
4. Thicken a little and season to taste. Marjoram with it (the leaves). Round off the taste with sugar.