Goulash with Red Wine and Crème Fraiche
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g oulash (beef)
- 300 g oulash (pork)
- 275 g onion (s)
- pepper
- salt
- 20 g veetable fat
- Paprika powder, noble sweet
- 2 tablespoon tomato paste
- 125 ml red wine, medium dry
- 125 ml water
- 1 red pepper
- 0.5 ½ cup crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry (possibly cut into cubes if the meat was bought as a piece). Peel and quarter the onions.
- Heat the oil in a saucepan and sear the meat on all sides. Season with pepper, salt and paprika powder. Add the onions and fry with them. Now add tomato paste, red wine and water. Let the whole thing stew for about 1 - 1.5 hours. Briefly add the peppers and bring to the boil once, then remove again. Finally add 1/2 cup of sour cream or crème fraiche and stir in. Serve hot.
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