Hungarian goulash

Name: Hungarian goulash
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 600 g Onions; 1 red, yellow and green peppers; 3 TABLESPOONS Oil; 800 g mixed goulash; 1-2 Bay leaves; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 500 ml Vegetable broth (instant); 150 ml dry red wine; 1/2 bunch Parsley; 100 g ripened cream; 20 g Flour; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

600 g Onions
1 red, yellow and green peppers
3 TABLESPOONS Oil
800 g mixed goulash
1-2 Bay leaves
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
500 ml Vegetable broth (instant)
150 ml dry red wine
1/2 bunch Parsley
100 g ripened cream
20 g Flour
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Onions peel and roughly chop. Peppers clean, wash and roughly dice. Heat the oil in a large casserole, add the meat and fry thoroughly, turning it all around. Then add onions, paprika and bay leaf and fry again while turning.
2
Add tomato paste and stir in. Season with salt, pepper and paprika. Deglaze with 500 ml water and broth. Bring to the boil, cover and stew over medium heat for about 1 3/4 hours. Add the wine 15 minutes before the end of the stewing time.
3
In the meantime wash parsley, dab dry and chop finely. Stir sour cream and flour until smooth. Stir into the goulash, bring to the boil, season again with salt, pepper, sugar and paprika. Sprinkle with parsley and serve garnished with parsley leaves as desired.