Güvec, Turkish Goulash
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g lamb oulash
- salt
- Pepper, preferably freshly ground
- 1 can tomato (s), (pieces)
- some water
- Paprika powder, (noble sweet)
- 1 red pepper (s)
- 1 green pepper (s)
- 1 large onion (s)
- Paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Cook the lamb goulash in a saucepan over a low flame for 1 hour. The meat falls apart nice and tender. Preferably until its own water has evaporated.
- Dice the onion and add to the meat halfway through the cooking time. (Season with spicy salt, pepper and paprika)
- Then add a little oil to the meat and sear it (for the nice color).
- Then add a little water again and then directly pour in the tomatoes, simmer a little until it has a smooth consistency.
- At the very end, add the peppers. After the peppers are also firm to the bite, take the goulash off the stove.
- Simply serve rice with it.
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