Goulash with spring onions and Italian beans

Name: Goulash with spring onions and Italian beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Beef goulash; 400 g Pork goulash; 1 Onion; 2 Federation Spring onions; 4 Tomatoes; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 1/2 TABLESPOONS Flour; 1/2 l Tomato juice; 1/4 l Vegetable broth (instant); 1 can(s) (425 ml) Italian beans (250 g); 7-10 Tbsp coarse black pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Beef goulash
400 g Pork goulash
1 Onion
2 Federation Spring onions
4 Tomatoes
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 1/2 TABLESPOONS Flour
1/2 l Tomato juice
1/4 l Vegetable broth (instant)
1 can(s) (425 ml) Italian beans (250 g)
7-10 Tbsp coarse black pepper

Directions

1
Wash the meat and dab dry. Peel and finely chop the onion. Clean, wash and chop the spring onions. Wash tomatoes, cut into slices and remove seeds. Heat oil in a casserole and fry the meat in it.
2
Add onion, spring onions and tomato seeds, season with salt, pepper and paprika. Dust the meat with flour, stir it in, add tomato juice and stock. Stew goulash for about 40 minutes.
3
In the meantime, pour the beans onto a sieve, wash and drain. Add the tomato wedges and beans 10 minutes before the end of the braising time. Season again with salt, pepper and paprika.
4
Pour goulash into a terrine and sprinkle with coarse black pepper as desired.