Fisol Goulash with Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g lamb, shoulder or le, loosened
- 700 g beans, reen (reen beans)
- 2 medium onion (s)
- 2 cloves garlic)
- 125 ml lamb stock
- 125 ml red wine
- 1 tablespoon tomato paste
- 500 g tomato (s), chopped
- 1 teaspoon paprika powder, smoked
- 1 teaspoon paprika powder, noble sweet
- 1 tablespoon balsamic vinegar, white
- 3 clove (s)
- 2 bay leaves
- 1 teaspoon thyme, dried
- salt and pepper
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 3 cm cubes. Clean the green beans and cut them into 3 cm pieces. Finely chop the onion and garlic.
- Heat the oil in a large saucepan, fry the meat well on all sides, remove it, fry the onions in the remaining fat until translucent, then add the garlic. Add the meat again, briefly toast the tomato paste, season with the two paprika powders. Pour on the wine and lamb stock. Add the diced tomatoes, bay leaves, thyme and cloves, bring everything to a boil and simmer for about 20 minutes.
- Then add the green beans and continue to simmer until they are soft. Season to taste with vinegar, salt and pepper.
- Potatoes and white bread go well with it.
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