Goulash Arrabiata
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g oulash, from pork, alternatively beef oulash
- 2 teaspoons paprika pulp
- 1 onion (s)
- 1 clove garlic
- 2 small chilli pepper (s), dried
- 100 ml white wine, drier
- 1 can tomato (s), (pizza tomato)
- 2 tomato (s), dried
- 50 g cheese, (pecorino)
- 2 tablespoon. Herbs, (herbs Provence)
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the onions, garlic and the sun-dried tomatoes into cubes. If you use fresh herbs from Provence, cut these finely as well. Crush the pecorino with a cheese grater. Please do not mix everything together, the ingredients will be used gradually.
- Heat a dash of olive oil in a saucepan. Then sweat the onions and garlic for about 1 minute. Add 2 teaspoons of paprika pulp and sweat for another minute. Now add the meat and sear it on all sides. Now deglaze the whole thing with the white wine and simmer for another minute.
- Now the pizza tomatoes, peeled tomatoes, chillies and herbs of Provence are added. Let the whole thing simmer for about 10 minutes over medium heat with a covered saucepan.
- Now add a little salt, pepper and the grated pecorino cheese. Let the whole thing simmer over a low flame for about 30 minutes. At the end, if necessary, season with salt and pepper and it`s done.
- Very tasty with pasta!
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