Illes Fast Saxon Caraway Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g oulash, from pork - low in fat at WW
- 1 onion (s)
- 1 clove garlic
- 4 teaspoons oil, possibly more
- 1 tablespoon flour
- 1 tablespoon caraway seeds, ground or ground
- 1 tablespoon tomato paste
- 1 teaspoon, heaped mustard, medium hot
- 1 pinch (s) marjoram
- 1 pinch (s) thyme
- 500 ml vegetable stock, or beer if you like
- salt and pepper
- Paprika powder, mild
- possibly sour cream, to taste
Print Recipe
Pin Recipe Instructions
- My recipes are ww-suitable, so the fat and ingredients can be increased as you wish!
- Cut the meat into smaller pieces, fry briefly on all sides with the onion and garlic and flour immediately!
- Fry the flour with the meat until brown, add the caraway seeds with the other spices and stew while stirring!
- It is best if a small brown layer has settled on the bottom of the pot.
- Deglaze with vegetable stock 3 times and stew for another 30 - 45 minutes, depends on the meat!
- Try the meat, add a little sour cream and possibly spices to taste, does not have to be tied separately, the flour already binds!
- 3.5 P per serving at WW
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