Summary

Ingredients

• 400 g beef oulash
• 30 g clarified butter
• 2 onions)
• 3 clove (s) garlic
• 1 red pepper (s)
• 1 bell pepper (s), green
• 0.5 liter ½ meat broth
• 2 tablespoon tomato paste
• 1 chilli pepper (s)
• 1 bay leaves
• 1 teaspoon caraway seeds
• Lemon zest, grated
• Paprika powder
• salt and pepper

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Instructions

1. Peel and slice the onions and garlic. Melt the lard in a large casserole. Steam the onions and garlic until translucent. Dice the meat, add and fry. Then mix in the tomato paste. Add the bay leaf, paprika powder, a little lemon peel, caraway seeds, salt and pepper and fill up with meat stock. Let cook for around 40 minutes.
2. Cut the peppers into 2 cm cubes, cut the chilli into strips and add everything to the meat. Let simmer for another 10 minutes. Season the goulash again with pepper, salt and paprika powder.
3. Ribbon noodles tossed in butter go very well with the goulash.