Goulash with Fresh Tomatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 ½ kg beefsteak tomato (s)
- 1 kg goulash, half and half
- 4 medium onion (s)
- 4 cloves garlic
- 2 red pepper (s)
- 1 dash olive oil
- 2 teaspoons, heaped salt
- 2 teaspoons, heaped paprika, hot pink
- 1 teaspoon, heaped black pepper, freshly ground
- 1 teaspoon, leveled curry powder
- 1 pinch (s) cayenne pepper
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Peel the tomatoes and remove the stalks. Chop the onions, peppers and tomatoes and place in a large saucepan. Cook on a fairly high level (level 7.5 out of 10 levels) in an open saucepan and reduce. It is best to put a splash guard on the pot. Stir occasionally and be careful not to burn anything.
- Sear the goulash in a pan. Just before the end of the roasting time, mix with 1 teaspoon salt, paprika, pepper, curry and cayenne pepper.
- After about half an hour, when the vegetables are well reduced, fill up with 250 ml of water and continue to simmer until they are almost completely cooked.
- Cut the garlic into fine cubes. After about another half an hour, add half a liter of water, the meat, the garlic and 1 teaspoon of salt to the vegetables and continue to simmer covered for at least an hour on a low level (level 2 of 10). Stir every now and then. The longer it cooks, the more tender the meat will be.
- Finally, add a dash of olive oil.
- If we want the whole thing a little spicier, refine the sauce with fresh habaneros and omit the cayenne pepper.
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