Goulash with colourful vegetables

Name: Goulash with colourful vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 375 g Beef goulash; 375 g Pork goulash; 3 large onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 TEASPOON dried herbs of Provence; 7-10 Tbsp Rose peppers; 1/2 l clear broth (instant); 1 can(s) (850 ml) peeled tomatoes; 1 red, yellow and green peppers; 2 medium zucchini; 1 glass (156 g) black olives; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

375 g Beef goulash
375 g Pork goulash
3 large onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 TEASPOON dried herbs of Provence
7-10 Tbsp Rose peppers
1/2 l clear broth (instant)
1 can(s) (850 ml) peeled tomatoes
1 red, yellow and green peppers
2 medium zucchini
1 glass (156 g) black olives
2 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Peel and chop the onions. Brown the meat in hot oil in portions all around. Add the onions and fry. Season with salt, pepper, herbs from Provence and paprika.
2
Deglaze with broth. Drain the tomatoes. Add juice and bring to the boil. Cover and simmer for about 1 1/2 hours at low heat. Clean and wash the vegetables. Dice peppers, cut zucchini into slices.
3
Add the tomatoes 15 minutes before the end of cooking time. Add the olives. Knead fat and flour and stir into the goulash. Cook over low heat for another 5 minutes. Season with salt and pepper. Garnish with parsley.
4
Serve with boiled potatoes.