Colourful tomato goulash

Name: Colourful tomato goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 750 g mixed goulash; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Vegetable broth; 1-2 Bay leaves; 1 kg ripe tomatoes (e.g. 750 g bottled and 250 g yellow tomatoes); 1 red pepper; 1-2 Branches of rosemary; 1 heaped tbsp. flour; 1-2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 3-4 pickled peppers; 50 g Olives (e.g. green and black); some stem(s) Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 medium-sized onions
750 g mixed goulash
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Vegetable broth
1-2 Bay leaves
1 kg ripe tomatoes (e.g. 750 g bottled and 250 g yellow tomatoes)
1 red pepper
1-2 Branches of rosemary
1 heaped tbsp. flour
1-2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
3-4 pickled peppers
50 g Olives (e.g. green and black)
some stem(s) Parsley

Directions

1
Onions peel, in columns cut. Dab meat dry, possibly dice smaller. Sauté in hot oil in portions. Season with salt and pepper. Fry the onions at the end. Add all the meat again. Add approx. 3/4 l water, stock, bay leaf. Cover and stew for 1-1 1/4 hours.
2
Clean, wash and chop the tomatoes and peppers. Wash and chop the rosemary. After about 20 minutes of stewing time, add to the goulash and braise. Stir flour and 2 tablespoons of water until smooth. Stir into the goulash and simmer for about 5 minutes
3
Season goulash to taste. Heat the pepperoni and olives in it. Wash parsley, chop coarsely and sprinkle over it. Noodles taste good with it
4
Drink: cold beer