Goulash À La Wolfgang
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon oil (sunflower oil)
- 1 kg beef goulash, cut into 5 cm cubes
- 2 large onions, roughly diced
- 1 clove garlic, finely chopped or mashed
- 1 tablespoon flour
- 1 tablespoon paprika powder
- 600 ml beef broth
- 400 g tomato (s) (can), diced (the tomatoes are diced, not the can)
- 2 tablespoon tomato paste
- salt
- pepper
- 2 large bell peppers, red, cut into strips
- 150 ml sour cream
- some parsley
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan with a deep bottom and sear the meat in two or three stages.
- Set the meat aside, reduce the heat to “medium” and fry the onions in the juice until translucent. Stir in the flour and paprika and let sweat for about a minute.
- Slowly pour in the beef broth and bring to the boil.
- Add the meat, the diced tomatoes (with juice) and the tomato paste. Season with salt and pepper and bring to a boil.
- Simmer in a closed saucepan on low heat for about an hour. Stir every now and then.
- After an hour, add the peppers and simmer for another hour.
- Finally, just before the end, add the sour cream, heat again but do not bring to the boil.
- Garnish with a little parsley and serve.
- Noodles, of course, but also potatoes taste great with them.
- Variation: Instead of using oil to fry, you can also leave out some streaky bacon in the pot at the beginning and fry the meat and onions in it.
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