Hungarian kettle goulash

Name: Hungarian kettle goulash
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 250 g Onions; 500 g Beef goulash; 2 TABLESPOONS Lard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 tsp caraway; 300 g Potatoes; 250 g Tomatoes; 250 g green peppers; 1 TABLESPOON Tomato paste; 100 ml liquid sour cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

250 g Onions
500 g Beef goulash
2 TABLESPOONS Lard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 tsp caraway
300 g Potatoes
250 g Tomatoes
250 g green peppers
1 TABLESPOON Tomato paste
100 ml liquid sour cream

Directions

1
Peel and chop the onions. Wash the meat, dab dry and cut into approx. 3 cm cubes. Heat the lard in a roaster. Fry the onions in it. Add meat and fry for about 15 minutes, turning the meat.
2
Season with salt, pepper, 1 tablespoon paprika and caraway seeds. Deglaze with 750 ml water. Cover and stew for about 50 minutes. In the meantime peel and wash the potatoes and cut them into 2 cm cubes.
3
Clean and wash the tomatoes and peppers and cut them into small pieces. Stir the tomato paste into the goulash. Add prepared ingredients and another 750 ml of liquid. Cover and stew for another 40 minutes.
4
Season again with salt, pepper and paprika. Refine with sour cream and serve.