Goulash pot with button
easy
90 mins
90 mins
Ingredients
- 2 Onions
- 400 g Pork rump
- 400 g Bovine subshell
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sweet peppers
- 2 TABLESPOONS Tomato paste
- 1 TABLESPOON Flour
- 1 can(s) (425 ml) chunky tomatoes
- 100 l dry red wine
- 1 l Vegetable broth (instant)
- 3 colourful peppers (e.g. green, yellow and red)
- 3 Stem(s) Parsley
- 7-10 Tbsp Chilli powder
- 200 g fresh egg buttons (refrigerated shelf)
- 4 TABLESPOONS Schmand
Directions
- 1
Peel onion and cut into thin strips. Wash the meat, dab dry and cut into small cubes. Heat lard in a pot. Brown the meat in it in portions. Put all the meat in the pot. Add the onions at the end and fry briefly.
- 2
Season with salt, pepper and paprika powder. Stir in tomato paste. Dust everything with flour and sauté briefly. Add tomatoes, red wine and vegetable stock. Bring to the boil and simmer covered for 1-1 1/4 hours. Stir occasionally. Halve the peppers, clean, wash and halve again. Cut halves into thin strips. Add them about 30 minutes before the end of the cooking time and cook with them. Wash the parsley, dab dry and chop the leaves finely. Season goulash soup with salt, pepper and possibly some chilli.
- 3
Stir occasionally. Halve the peppers, clean, wash and halve again. Cut halves into thin strips. Add them about 30 minutes before the end of the cooking time and cook with them. Wash the parsley, dab dry and chop the leaves finely. Season goulash soup with salt, pepper and possibly some chilli. Add buttons and parsley, cook for 1-2 minutes, then serve. Add sour cream
Nutrition Facts
510 kcal
24 g
18 g
51 g
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