Hungarian paprika goulash

Name: Hungarian paprika goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g mixed goulash; 1 Vegetable Onion; 1 Garlic clove; 2-3 stem(s) fresher or; 1/2 TEASPOON dried. Thyme; 2 TABLESPOONS oil, 2 tablespoons tomato paste; 1-2 TABLESPOONS Flour; 1 TABLESPOON Sweet peppers; 3 large peppers; 7-10 Tbsp grated rind of; 1 untreated lemon; 1 TEASPOON Salt; 1 TEASPOON Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

A classic goulash is really delicious home cooking! With fresh paprika, and paprika spice we make it equal to the Hungarians and give the dish its special aroma.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g mixed goulash
1 Vegetable Onion
1 Garlic clove
2-3 stem(s) fresher or
1/2 TEASPOON dried. Thyme
2 TABLESPOONS oil, 2 tablespoons tomato paste
1-2 TABLESPOONS Flour
1 TABLESPOON Sweet peppers
3 large peppers
7-10 Tbsp grated rind of
1 untreated lemon
1 TEASPOON Salt
1 TEASPOON Pepper

Directions

1
Dab the meat dry and possibly cut it a little smaller. Peel and chop onion and garlic. Wash the thyme and pluck the leaves from the stalks
2
Fry the meat in hot oil in portions. Remove. Sauté onion and garlic in frying fat. Briefly sauté the tomato paste
3
Add meat again. Sprinkle flour over it. Season with salt, pepper, paprika powder and thyme. Add 3/4 l water. Bring to the boil, cover and stew for about 1 1/2 hours
4
Clean, wash and roughly dice the peppers. After about 30 minutes add to the goulash. Stir in lemon zest about 10 minutes before the end of the cooking time. Season to taste. Goes well with boiled potatoes or noodles
5
Tip: With 500 g potato cubes and 3/4 l more broth you can make a stew out of the paprika goulash in no time