Beef pepper stew with spaetzle

Name: Beef pepper stew with spaetzle
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 250 g Mushrooms; 2 red peppers; 3 Onions; 2 Garlic cloves; 800 g Beef goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1 l Vegetable broth (instant); 1 glass (106 ml) pickled green pepper; 1 can(s) (850 ml) Tomatoes; 200 g Spätzle; 7-10 Tbsp Pepper panicle

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

250 g Mushrooms
2 red peppers
3 Onions
2 Garlic cloves
800 g Beef goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1 l Vegetable broth (instant)
1 glass (106 ml) pickled green pepper
1 can(s) (850 ml) Tomatoes
200 g Spätzle
7-10 Tbsp Pepper panicle

Directions

1
Clean the mushrooms, wash them and halve them according to size. Clean, wash and cut the peppers into short strips. Peel and chop onions. Peel garlic and press it through a garlic press.
2
Wash the meat and dab dry. Heat oil in a roasting pan. Brown the meat in it in portions all around. Remove and season with salt and pepper. Fry the mushrooms, peppers, onions and garlic in the frying fat for 2-3 minutes.
3
Add the tomato paste, sweat briefly. Sprinkle with flour, also briefly sauté. Put the meat into the roaster, add the stock. Add green pepper. Cover and braise over medium heat for about 1 1/2 hours.
4
Add tomatoes with juice to the goulash, chop coarsely and cook for another 30 minutes. Prepare pasta in boiling salted water according to package instructions. Drain and let drain. Season goulash with salt.
5
Fold in spaetzle. Garnish goulash with a pepper pancake.