Goulash stew

Name: Goulash stew
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 Vegetable onion (350 g); 5 (à 100 g) Tomatoes; 3-4 Tbsp Olive oil; 2 TABLESPOONS Paprika pulp; 1,5 l Meat broth (instant); 250 g Pork goulash; 500 g Beef goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 red and yellow pepper; 1 red chilli pepper; 6 Stem(s) Marjoram

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 Vegetable onion (350 g)
5 (à 100 g) Tomatoes
3-4 Tbsp Olive oil
2 TABLESPOONS Paprika pulp
1,5 l Meat broth (instant)
250 g Pork goulash
500 g Beef goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 red and yellow pepper
1 red chilli pepper
6 Stem(s) Marjoram

Directions

1
Peel and chop the onion. Wash, clean and chop the tomatoes. Heat 2 tablespoons of oil in a frying pan. Fry the onion and tomatoes over high heat, turning them over. Stir in the paprika paste and fry as well.
2
Deglaze with broth and simmer covered for about 15 minutes. In the meantime wash and dry the meat. Heat 1-2 tablespoons of oil in portions in a saucepan. Add the meat in portions and fry over high heat, turning the meat over.
3
Season meat with salt and pepper and put it back into the pot. Cover and stew for 2-3 hours at low heat. Clean, wash and cut the peppers into rhombs. Add to goulash 30 minutes before the end of cooking time.
4
Clean, wash and cut the chilli pepper into strips. Wash marjoram, dab dry and put 4 stems aside for garnishing. Pluck the remaining marjoram leaves from the stalks and put them into the pot with the chilli pepper.
5
If necessary, let goulash soup boil down in an open pot and season with salt and pepper. Pour soup into preheated bowls and garnish with the remaining marjoram. Serve with sour cream and bread.