Asian goulash

Name: Asian goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 TABLESPOON Oil; 800 g Pork goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Onions; 2 red peppers (about 200 g each); 700 ml clear chicken stock (instant); 3 TABLESPOONS Mango Chutney; 1 TEASPOON Sambal Oelek; 200 g Asian egg noodles; 5 TABLESPOONS Soy sauce; 150 g Bean sprouts; 100 g frozen peas; 1 TABLESPOON sauce thickener; 1 collar Chives

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 TABLESPOON Oil
800 g Pork goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Onions
2 red peppers (about 200 g each)
700 ml clear chicken stock (instant)
3 TABLESPOONS Mango Chutney
1 TEASPOON Sambal Oelek
200 g Asian egg noodles
5 TABLESPOONS Soy sauce
150 g Bean sprouts
100 g frozen peas
1 TABLESPOON sauce thickener
1 collar Chives

Directions

1
Heat the oil in a large pot. Brown the meat on all sides. Season meat with salt and pepper. Peel and halve onions and cut them into strips. Quarter peppers, remove seeds, wash and cut into strips.
2
Add the onions to the meat and fry briefly. Add chicken soup. Stew meat for about 40 minutes at medium heat in a closed pot. Then stir in chutney and Sambal Oelek. Add paprika and cook for another 10 minutes.
3
Cook the pasta in plenty of bubbling salted water for about 7 minutes, drain on a sieve and keep warm. Season goulash with soy sauce. Rinse the bean sprouts, drain and add to the goulash with the peas.
4
Cook the goulash for a further 5 minutes, thicken slightly with sauce thickener and serve with the noodles in portioned bowls. Garnish with chives.