Goulash with Kasseler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g oulash (pork)
- 300 g smoked pork, cut into oulash
- 2 small onion (s), finely diced
- 1 red pepper (s), diced
- 800 ml stock (roast stock)
- 1 can corn
- salt and pepper
- 100 ml ketchup
- 2 tablespoon fat for frying
- 1 tablespoon sour cream
- sugar
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Season the goulash (do not add salt to the Kasseler!) And fry everything vigorously in hot fat. Then add the onion and bell pepper and fry with it. Then deglaze with the stock. Stir in the ketchup and stew everything together - depending on the size of the pieces of meat - for 60 minutes. Add the drained corn and sour cream about 5 minutes before the end of the cooking time. Serve hot.
- Serve with rice or pasta.
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