Hungarian Goulash in Roman Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g oulash (pork, preferably ham oulash)
- 4 onion (s)
- 2 bell peppers, red or green
- 50 g mararine or lard
- salt
- 1 tablespoon tomato paste
- 1 tablespoon paprika powder, noble sweet
- 500 ml meat stock
- 2 teaspoons cornstarch to thicken
- 1 cup sour cream or sour cream to thicken
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Rinse the meat under cold running water. Then pat dry and cut into cubes. Peel and slice the onions. Halve, stem and core the peppers and remove the white partitions. Then wash the pods and cut them into strips.
- Melt margarine or butter. Fry the meat in it and season with salt and pepper. Then add onions, peppers, tomato paste and paprika powder and mix the ingredients together. Pour in the hot meat stock and pour everything into the well-soaked Römertopf. Close with the lid and put on the wire rack in the cold oven.
- Put in the cold oven and cook at 200 ° C - 220 ° C top / bottom heat (hot air: 180 ° C - 200 ° C, gas: level 4 - 5) for approx. 80 to 90 minutes.
- Mix the cornstarch with sour cream and stir into the goulash about 15 minutes before the end of the cooking time.
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