Multicoloured paprika goulash

Name: Multicoloured paprika goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 large onions; 3 TABLESPOONS Oil; 1 kg Pork and beef goulash; 100 g Tomato paste; 3 Bay leaves; 150 ml dry red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Rose peppers; 2 red, yellow and green peppers; 1.2 kg Potatoes; 6 Stem(s) Parsley; 6 TABLESPOONS Flour; 300 g Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 large onions
3 TABLESPOONS Oil
1 kg Pork and beef goulash
100 g Tomato paste
3 Bay leaves
150 ml dry red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Rose peppers
2 red, yellow and green peppers
1.2 kg Potatoes
6 Stem(s) Parsley
6 TABLESPOONS Flour
300 g Fresh cream

Directions

1
Onions peel and cut into slices. Heat the oil in a frying pan, fry the meat in it in portions and remove. Fry the onion slices in the frying fat. Add tomato paste and fry. Add bay leaf and meat, deglaze with 2 1/2 litres of water and 100 ml red wine, season with salt, pepper and paprika powder. Bring the goulash to the boil, cover and braise over a low heat for about 2 hours
2
Quarter the peppers, clean, wash and cut into strips. Add the pepper strips to the goulash approx. 30 minutes before the end of the cooking time and braise with it. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry and chop, except for a little bit for garnishing
3
Mix flour, 2 tablespoons crème fraîche and 50 ml red wine until smooth, add to goulash, bring to the boil and simmer for about 5 minutes. Drain the potatoes. Arrange goulash and potatoes, sprinkle with chopped parsley and garnish with parsley leaves. Add the rest of the crème fraîche