Goulash À La Wolfgang

Summary

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

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Instructions

1. Heat the oil in a saucepan with a deep bottom and sear the meat in two or three stages.
2. 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.
3. Slowly pour in the beef broth and bring to the boil.
4. Add the meat, the diced tomatoes (with juice) and the tomato paste. Season with salt and pepper and bring to a boil.
5. Simmer in a closed saucepan on low heat for about an hour. Stir every now and then.
6. After an hour, add the peppers and simmer for another hour.
7. Finally, just before the end, add the sour cream, heat again but do not bring to the boil.
8. Garnish with a little parsley and serve.
9. Noodles, of course, but also potatoes taste great with them.
10. 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.