Fruity goulash with green pepper
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 500 g Bovine and
- 7-10 Tbsp Pork goulash
- 250 g Onions
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- 1 TABLESPOON Flour
- 1 can(s) (850 ml) peeled
- 7-10 Tbsp Tomatoes
- 1 can(s) (425 ml) Apricot halves
- 1 jar (53 g) green pepper
- 375 g Mushrooms
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and dab dry. Peel and slice the onions. Heat oil. Fry the meat and onions in it all around. Season with salt and cayenne pepper. Dust with flour.
- 2
Cut the tomatoes smaller while still in the can. Deglaze goulash with 1/2 litre water and the tomatoes. Stew for about 1 hour. Meanwhile drain the apricots and cut them into slices. Drain green pepper.
- 3
Wash, clean and halve the mushrooms. Fry in hot fat until golden brown. Add mushrooms, apricots and peppercorns to the goulash 5 minutes before the end of the cooking time. Season everything again and serve sprinkled with parsley and garnished.
- 4
Ribbon noodles taste good with it.
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