Goulash Pot By Grandma Vroni
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.8 kg beef goulash
- 3 onion (s)
- 2 bell peppers, (e.g. red and green)
- Paprika powder
- 2 cubes broth
- 1 can (s) tomato (s), chunky
- Sauce thickener, Mondamin for dark sauces
- oil
- salt and pepper
- 2 cloves garlic
- Cayenne pepper or Erös Pista (hot Hungarian paprika paste)
Print Recipe
Pin Recipe Instructions
- Cut the meat into small pieces, if the butcher hasn`t already done it for you. Dice the onions and cut the peppers into small pieces.
- Heat the oil and fry the meat vigorously in it, add onions. When the onions are translucent, add the diced paprika. Season everything well with salt, pepper, paprika powder (it can be quite a bit), garlic and Erös Pista or Cayenne. Then add the can of tomatoes.
- Dissolve the stock cubes in half a liter of water and add them as well. Bring everything to the boil and stir well. Let simmer on a low flame for 2.5 - 3 hours.
- Then bring to the boil and stir in the sauce thickener. Depending on how thick the goulash should be.
- Ribbon noodles or spaetzle are very suitable for this.
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