Grandpa`s Paprika Goulash with Butter Noodles
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- g 1,200 beef or pork oulash or mixed
- 1 kg onion (s), (red, white or normal)
- 3 red pepper (s)
- 20 g paprika powder, noble sweet
- 10 g paprika powder, hot
- 80 g butter or lard
- salt
- pepper
- Broth (powder)
- 1 can tomato (s)
Print Recipe
Pin Recipe Instructions
- Cut the onions into large cubes. Cut the meat into cubes about 2 cm. Roughly chop the canned tomatoes in a bowl and remove the stalks.
- Core the peppers, cut into quarters and blanch for approx. 15 minutes in boiling salted water. Then brush the quarters through a hair sieve and collect the paprika pulp in a bowl.
- Melt the butter in a heavy casserole, brown the onions in it, add the meat and fry for about 5 minutes. Add the tomatoes with juice and the paprika pulp, season with paprika powder, salt, pepper and a little powdered stock.
- With the lid on, let it simmer for about 1.5 hours at low heat. Stirring occasionally.
- After the end of the cooking time, season again to taste.
- As a side dish, we recommend wide egg noodles, preferably homemade, with butter and fresh chives, all kinds of potato or dough dumplings or a fresh baguette, basmati rice and of course a fresh leaf salad with cucumber and yoghurt-garlic dressing.
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