Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. With the lid on, let it simmer for about 1.5 hours at low heat. Stirring occasionally.
5. After the end of the cooking time, season again to taste.
6. 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.