Goulash Spicy
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g oulash, beef or braised meat
- 3 medium onion (s)
- 1 clove garlic
- 0.1 liter red wine, dry, strong
- 500 ml vegetable stock
- 2 large carrots
- 1 large red pepper (s)
- 2 hot peppers, red
- 1 tablespoon paprika pulp
- 1 bay leaf
- 1 can tomato (s), sieved
- 4 tablespoon oil
- a bit salt
- some black or colored pepper, coarsely ground
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic clove and then dice as finely as possible. Remove any tendons and excess fat from the meat, cut smaller if necessary and dab carefully with kitchen paper.
- Heat the oil in a sufficiently large saucepan on the highest setting and sear the meat in two portions. Add the onions and garlic and cook until they are translucent. Then deglaze with red wine and reduce over medium heat.
- Cut the peppers and add along with the seeds, paprika pulp and bay leaf. Then pour the vegetable stock and simmer for 1.5 hours over low heat. If necessary, add a little water, but be careful not to get too thin. Now peel the carrots and cut into thin strips or slices along with the bell pepper and add. After another 15 minutes, remove the bay leaf and put the tomatoes in the saucepan. Simmer for another 15 minutes and then season strongly with salt and pepper.
- A fresh ciabatta is best as a side dish. But pasta, rice or potatoes are also tasty. There is no need to use sauce thickeners or paprika powder.
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