Summary

Ingredients

• 500 g oulash, (half and half or )
• 40 g mararine, also a low-fat substitute
• 2 medium onion (s)
• 1 green pepper (s)
• 1 red pepper (s)
• Salt and pepper, freshly ground black
• 250 ml meat broth, light, (also instant)
• 300 g peas, frozen
• 275 g corn, canned
• 2 tablespoon parsley, chopped
• Cayenne pepper

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Instructions

1. Cut the meat into bite-sized pieces and fry in portions in the well-heated margarine. Add the diced onions and sauté briefly. Cut half of the peppers into thin strips and add them as well. Season with salt, pepper and cayenne pepper and pour on the hot meat stock. Let it simmer and stir it from time to time.
2. Pour in a little more liquid if necessary.
3. Add the remaining paprika strips and the peas about 10 minutes before the end of the cooking time. Just fold in the corn just before the end of the cooking time.
4. Season everything again with the spices and sprinkle with the parsley.