Cream goulash with peppers and peas

Name: Cream goulash with peppers and peas
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 peeled onion (30 g); 150 g cleaned pepper; 1 (20 g) cleaned spring onion; 100 g Pork escalope; 50 g ribbon noodles; 7-10 Tbsp salt, black pepper; 1 tsp (5 g) Oil; 1 knife tip Vegetable broth; 60 g frozen peas; 7-10 Tbsp plant-based Binders; 1 tablespoon (20 g) sound; 7-10 Tbsp ripened cream; 7-10 Tbsp Herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 peeled onion (30 g)
150 g cleaned pepper
1 (20 g) cleaned spring onion
100 g Pork escalope
50 g ribbon noodles
7-10 Tbsp salt, black pepper
1 tsp (5 g) Oil
1 knife tip Vegetable broth
60 g frozen peas
7-10 Tbsp plant-based Binders
1 tablespoon (20 g) sound
7-10 Tbsp ripened cream
7-10 Tbsp Herbs

Directions

1
Chop onion. Wash and chop the vegetables. Wash, dry and dice the meat if necessary.
2
Cook the pasta in boiling salted water for about 8 minutes. Heat the oil. Brown the meat all around. Add onion and vegetables and fry briefly. Season everything with salt and pepper
3
Pour on 100 ml of water, bring to the boil. Stir in stock. Add peas and heat for 2-3 minutes. Bind the goulash. Stir in cream. Season to taste with salt and pepper. Drain noodles. Serve everything. Garnish if necessary.
4
Binding without BE:
5
With vegetable binding agent from locust bean gum you can prepare creamy sauces - without additional carbohydrates. This low-calorie alternative to binding with flour or sauce thickener also thickens "cold". Available in health food shops and supermarkets with diet products (e.g. Biobin or Nestargel)