Tomato Goulash with Carrots and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g meat, (ham oulash)
- 2 large tomato (s)
- 1 large bell pepper (s)
- 3 carrot (s)
- 500 ml broth
- 1 large onion (s)
- 3 cloves garlic
- 1 bay leaf, dried
- 2 tablespoon, heaped flour
- a bit salt
- some pepper
- some paprika, hot
- some oil
- some water
Print Recipe
Pin Recipe Instructions
- Halve the pieces of meat, peel the onion and garlic and cut into cubes.
- Heat the oil and fry the ham goulash and onions. Season the ham goulash with salt, pepper and paprika powder. While it is frying, wash and dice the peppers. Peel the carrots and cut into 3 cm pieces.
- Now add the peppers, carrots and garlic to the meat. Braise everything. Add 500 ml of stock and the bay leaf and simmer over low heat for 1 1/2 hour.
- In the meantime wash the tomatoes and cut into pieces, add. Mix some warm water with the flour and add while stirring. Bring everything to the boil again and season to taste.
- Noodles or dumplings with red cabbage go well with this.
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