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
Print Recipe
Pin Recipe Instructions
- Cut the meat a little smaller. Peel and dice the onions and garlic. Wash the thyme and pluck the leaves from the stems.
- 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.
- 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.
- Boiled potatoes go well with it.
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