Leberkäs – Goulash La Mäusle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 tablespoon oil, neutral
- 2 medium onion (s), cut into fine rings
- 2 medium carrot (s), sliced
- 1 red pepper (s), cut into strips
- 250 g peas, (frozen)
- 200 ml mineral water
- 1 zucchini, halved and sliced
- 2 cloves garlic, finely diced
- 2 tablespoon tomato paste
- 1 teaspoon mustard, medium hot
- 2 packs tomato (s), happened
- 1 pinch (s) sugar
- salt and pepper
- Chili powder
- 1 kg meat loaf, fine, diced
- Herbs, fresh (e.g. parsley)
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan. Let the onion rings become translucent in it. Add the carrots and peppers and sauté briefly.
- Add the peas and deglaze with the mineral water. Cover and simmer for 5 to 10 minutes.
- Then add the zucchini, garlic, tomato paste, mustard and tomatoes, stir well. Season with pepper and a pinch of sugar and a pinch of chilli.
- Cover and simmer for about 10 to 15 minutes.
- Add the Leberkäse and let everything stand for 10 minutes.
- Only now season to taste and, if necessary, add salt.
- Sprinkle with chopped herbs.
- White bread, noodles or rice go well with this.
- Tip 1:
- If you like the vegetables more firm to the bite, please use the shorter times. And if you want the vegetables softer, please use the longer times.
- For Leberkäse, however, it should be 10 minutes so that it can warm up and give off the taste of the stew.
- Tip 2:
- The goulash is also great to reheat (and then tastes even better).
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