Hungarian goulash

Name: Hungarian goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 750 g Onions; 2 Garlic cloves; 2 red peppers; 1 kg Beef goulash; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Rose peppers; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 150 ml dry red wine; 1 package (400 g) Mini dumplings shaped potato dumplings; 2-3 stem(s) Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

750 g Onions
2 Garlic cloves
2 red peppers
1 kg Beef goulash
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Rose peppers
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
150 ml dry red wine
1 package (400 g) Mini dumplings shaped potato dumplings
2-3 stem(s) Parsley

Directions

1
Peel onions and garlic and dice them coarsely. Clean, wash and cut the peppers into small pieces. Dab the goulash dry and cut it into smaller pieces if necessary. Heat the oil in a frying pan.
2
Add the meat and fry vigorously while turning. Add onions, garlic and paprika and fry briefly. Season with salt, pepper and paprika. Add tomato paste, dust with flour and stir in.
3
Deglaze with 1 litre of water and red wine, bring to the boil, cover and stew over medium heat for about 2 hours. Bring 1 1/2 litres of water to the boil. Add the dumplings and simmer for about 7 minutes at medium heat.
4
Wash the parsley and chop it except for something to garnish. Remove the dumplings and let them drain. Season the goulash again and serve with the dumplings. Sprinkle with parsley and garnish.