Hungarian kettle goulash

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 4-5 Onions (approx. 250 g)
  • 500 g Beef goulash
  • 2 TABLESPOONS Lard
  • 1 TABLESPOON Tomato paste
  • 1 TABLESPOON Sweet peppers
  • 7-10 Tbsp salt, black pepper
  • 1/2-1 TEASPOON Rose peppers
  • 1 TEASPOON Caraway (e.g. ground)
  • 3-4 (approx. 250 g) Tomatoes
  • 2 green peppers
  • 300 g Potatoes
  • 100 g ripened cream

Directions

  1. 1

    Onions peel and roughly chop. Cut the meat into cubes of about 3 cm. Heat the lard in a roaster. Fry the meat for about 15 minutes while turning it. Add onions and fry.

  2. 2

    Stir in tomato paste and 1 tbsp. sweet paprika and briefly sauté. Season with salt, pepper, rose paprika and caraway. Deglaze with 3/4 l water. Cover and stew for about 1 hour

  3. 3

    Clean and wash the tomatoes and peppers. Peel and wash the potatoes. Dice everything roughly. Add 3/4 l water to the meat, cover and braise for about 30 minutes. Season to taste. Add sour cream. Goes well with fresh country bread

Nutrition Facts

KCAL
350 kcal
CARBS
16 g
FATS
18 g
PROTEINS
28 g

Categories & Tags

Cakes & PastriesCakeCakeEaster