Goulash with colorful vegetables

Name: Goulash with colorful vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 baby onion; 750 g mixed goulash (half beef, half pork); 2-3 tablespoons (30 g) clarified butter; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Tomato paste; 2 (approx. 30 g) slightly heaped tbsp. flour; 2-3 Bay leaves; 250 g Carrots; 250 g Tomatoes; 3 Peppers (e.g. red, green and yellow); 1 (approx. 250 g) large zucchini; 3 Stem(s) fresh or 1/2 tsp dried marjoram; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 baby onion
750 g mixed goulash (half beef, half pork)
2-3 tablespoons (30 g) clarified butter
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Tomato paste
2 (approx. 30 g) slightly heaped tbsp. flour
2-3 Bay leaves
250 g Carrots
250 g Tomatoes
3 Peppers (e.g. red, green and yellow)
1 (approx. 250 g) large zucchini
3 Stem(s) fresh or 1/2 tsp dried marjoram
7-10 Tbsp Parsley

Directions

1
Peel and roughly dice the onion. Dab dry goulash. Heat clarified butter in a pot. Sauté the meat in it in portions while turning. Finally, add the onion and fry with the meat.
2
Put all the meat back into the roaster. Season vigorously with salt, pepper and paprika powder. Add tomato paste and flour and briefly sweat while stirring. Deglaze gradually with 3/4 l hot water. Add bay leaves and stew everything covered for about 30 minutes
3
In the meantime, peel, wash and slice the carrots. Clean and wash the tomatoes, peppers and zucchini. Chop the tomatoes and peppers and cut the zucchini into slices. Wash the marjoram and pluck off the leaves
4
Add carrots and marjoram to the goulash and braise for another 30 minutes. Then add the rest of the vegetables and braise everything for 20-30 minutes
5
Season the goulash with salt, pepper and paprika powder. Garnish with parsley as desired. Goes well with boiled potatoes