Summary

Ingredients

• 500 g oulash, mixed
• 500 g onion (s)
• 2 red pepper (s)
• 500 ml broth
• 2 tablespoon tomato paste
• 1 teaspoon mustard
• salt and pepper
• Paprika powder
• Oil, for frying
• possibly flour or 1 potato to bind

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Instructions

1. Clean the onions and peppers and cut into cubes.
2. Heat the oil in a large saucepan and fry the meat in portions and remove. Fry the onion cubes in the frying fat, add the tomato paste and mustard and roast lightly. Pour in the broth and season well with salt, pepper and paprika powder. Add the meat and simmer with the lid closed on a low flame for 90 minutes. Add the pepper cubes and simmer for another 30 minutes. Tie the goulash with a little flour or grated potatoes.
3. This goes well with potato or bread dumplings, boiled potatoes or noodles.