Goulash Pot with Knöpfle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 400 g oulash, from pork
- 400 g beef oulash
- 1 tablespoon clarified butter, alternatively plant cream
- 1 teaspoon paprika powder, noble sweet
- 2 tablespoon tomato paste
- 1 tablespoon flour
- 425 ml tomato (s), chunky
- 100 ml red wine, dry
- 1 liter vegetable stock
- 3 pepper (s), color to taste
- Chilli powder
- salt and pepper
- 300 g noodles (e knobs), from the refrierated shelf
- 4 tablespoon sour cream, alternatively creme légère
Print Recipe
Pin Recipe Instructions
- Cut the onions into strips. Wash the meat, pat dry and cut into small cubes.
- Heat the fat and fry the meat vigorously in portions. Put all the meat in the saucepan and add the onions and fry briefly. Season with salt, pepper and paprika. Stir in tomato paste. Dust everything with flour and sauté briefly. Pour in the tomatoes, red wine and broth. Bring to the boil, cover and simmer for about 1 to 1 1/4 hours. Stir occasionally. Cut the peppers into narrow strips, halving lengthways if necessary. Add 15 minutes before the end of the cooking time and cook at the same time.
- Season the soup with salt, pepper and chilli, then add the knöpfle and heat it up in the soup.
- Serve with sour cream as a topping.
- The recipe is also suitable for a celebration, as it is easy to prepare and just needs to add the knöpfle shortly before serving.
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