Paprika and red wine goulash

Name: Paprika and red wine goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 600 g Onions; 3 Peppers (e.g. green, yellow and red); 3 TABLESPOONS Oil; 800 g mixed goulash; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 1-2 TABLESPOONS Sweet peppers; 1-2 Bay leaves; 150 ml dry red wine; 100 g ripened cream; 2 heaped Tbsp Flour; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

600 g Onions
3 Peppers (e.g. green, yellow and red)
3 TABLESPOONS Oil
800 g mixed goulash
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
1-2 TABLESPOONS Sweet peppers
1-2 Bay leaves
150 ml dry red wine
100 g ripened cream
2 heaped Tbsp Flour
1/2 bunch Parsley

Directions

1
Peel the onions. Clean and wash the peppers. Cut everything into large pieces
2
Heat the oil in a frying pan. Sauté the meat in it in portions. Put all the meat back into the roaster. Season with salt and pepper. Fry onions and peppers briefly. Stir in tomato paste and sauté briefly. Stir in sweet paprika, bay leaf, 1 l water and wine. Bring to the boil, cover and stew for about 1 3/4 hours
3
Stir sour cream and flour until smooth. Stir into the goulash, bring to the boil and simmer for another 5 minutes. Season to taste with salt, pepper and sweet paprika. Wash parsley, chop finely and sprinkle on top. Boiled potatoes or noodles taste good with it
4
Drink: red country wine