Summary

Ingredients

• 800 g oulash, preferably pork, can also be mixed
• 1 glass Letscho
• 1 red pepper (s)
• 4 onion (s)
• 2 cloves garlic)
• 300 g beans, (reen beans), reen
• 1 small Can / s tomato paste
• 5 potato (s)
• 1 tablespoon flour
• salt and pepper
• some thyme
• some cumin
• some marjoram
• some cayenne pepper
• 1 cup sour cream
• 1 liter broth

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Instructions

1. Fry the goulash in portions, then add the finely chopped onions and the pressed garlic. Let the whole thing stew for about 10 minutes. Then add the spices. Briefly sweat the tomato paste with the flour and fill up with the broth. Let everything simmer for about 60 minutes over a low flame. In the meantime, peel the potatoes and cook them in salted water.
2. Now add the letscho, the green beans and the potatoes cut into cubes. Let simmer for another 15 minutes. Finally add the diced paprika and simmer for another 10 minutes.
3. When serving, refine the kettle goulash with a dollop of sour cream.