Summary

Ingredients

• 2 large onions
• 500 g mushrooms
• 3 bell peppers, red, yellow, green
• 1 kg beef and pork goulash
• 4 tablespoon oil
• 1 small Can / s tomato paste
• 3 tablespoon flour
• 2 tablespoon broth, clear
• 1 liter water
• salt and pepper
• 1 bunch parsley, possibly
• 1 cup sour cream
• Paprika powder, hot pink

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Instructions

1. Peel the onions and dice or chop them together with the washed mushrooms and peppers. Pat the goulash dry and cut into smaller pieces if necessary.
2. Heat the oil in the pan and fry the meat vigorously in portions. Remove the meat and fry the onions and peppers one after the other. Now stir in the tomato paste and add the flour. Sweat briefly. Add the meat again and season with salt, pepper and rose paprika. Stir in 1 liter of water and stock. Cover everything and let simmer for about 90 minutes. If necessary, add a little more water. Add the mushrooms 30 minutes before the end of the cooking time.
3. After the time, season the sauce again with salt, pepper and paprika and refine with the finely chopped parsley. If you like, you can stir a mug of sour cream into the sauce.
4. Noodles or boiled potatoes and of course a salad go well with this.