Goulash \"half and half\"

Name: Goulash \"half and half\"
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 375 g Beef goulash; 375 g Pork goulash; 400 g Onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sweet peppers; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 500 g Broccoli; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

375 g Beef goulash
375 g Pork goulash
400 g Onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sweet peppers
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
500 g Broccoli
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Peel and slice the onions. Heat oil. Sauté meat and onions in it in portions while turning them. Season with salt, pepper, paprika and tomato paste.
2
Dust with flour. Deglaze with 1 litre water. Cover and cook for about 1 1/4 hours. In the meantime clean and wash the broccoli and divide into small florets. Cook in boiling salted water with a pinch of nutmeg for about 8 minutes. After 3/4 hour add 1/4 litre of water to the goulash. Season to taste again afterwards. Sprinkle with parsley. Serve with broccoli.
3
Cook in boiling salted water with a pinch of nutmeg for about 8 minutes. After 3/4 hour add 1/4 litre of water to the goulash. Season to taste again afterwards. Sprinkle with parsley. Serve with broccoli. Serve with ribbon noodles
4
Dishes: Royal Copenhagen