Hungarian Paprika Goulash

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g oulash, pork oulash or mixed, half beef half pork
  • 1 vegetable onion (s)
  • 1 large clove garlic
  • 2 stalks thyme, fresh or 1/ teaspoon dried
  • 2 tablespoons oil
  • 3 tablespoon tomato paste
  • 2 tablespoon flour
  • 1 tablespoon paprika powder, noble sweet
  • 3 large bell peppers, red
  • salt and pepper
Hungarian Paprika Goulash
Hungarian Paprika Goulash

Instructions

  1. Cut the meat a little smaller. Peel and dice the onions and garlic. Wash the thyme and pluck the leaves from the stems.
  2. Fry the meat vigorously in hot oil in portions, then remove. Fry the onions and garlic in the frying fat. Sweat the tomato paste briefly, then add the meat again. Dust the flour over it. Season with salt, pepper, paprika powder and thyme. Pour 750 ml of water, bring to the boil and stew covered for approx. 1.5 hours.
  3. Wash and roughly dice the peppers. Add to the goulash after 50-60 minutes. When the meat is tender, season with salt, pepper and paprika and serve.
  4. Boiled potatoes go well with it.

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