Hungarian goulash

Name: Hungarian goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 300 g Pork shoulder; 300 g Beef from the leg; 1 Vegetable Onion; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 1 TABLESPOON Sweet peppers; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red, yellow and green peppers (approx. 150 g each); 1 Garlic clove; 2-3 Twigs Thyme; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON ground caraway

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

300 g Pork shoulder
300 g Beef from the leg
1 Vegetable Onion
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
1 TABLESPOON Sweet peppers
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red, yellow and green peppers (approx. 150 g each)
1 Garlic clove
2-3 Twigs Thyme
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON ground caraway

Directions

1
Wash the meat, dab dry and cut into large cubes. Peel and finely dice the onion. Heat the oil in a pot and sauté the onion in it until golden brown. Stir in tomato paste. Dust with paprika and flour. Add meat and fill up with 1/2 litre water. Add water if necessary.
2
Season with salt and pepper. Let simmer for about 1 hour. In the meantime wash, halve and clean the paprika and cut it into rough cubes. Add the paprika to the goulash and simmer for another 30 minutes. In the meantime peel garlic and chop finely. Wash thyme, dab dry and pluck. Add thyme, garlic, lemon peel and caraway seeds about 10 minutes before the end of cooking time.