Paprika goulash

Name: Paprika goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Pork goulash; 4 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1/2 l Meat broth (instant); 1 TEASPOON dried marjoram; 500 g chunky tomatoes; 6 TABLESPOONS Aiwar (spicy-hot spice paste); 1 yellow and red pepper; 7-10 Tbsp Marjoram

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Pork goulash
4 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1/2 l Meat broth (instant)
1 TEASPOON dried marjoram
500 g chunky tomatoes
6 TABLESPOONS Aiwar (spicy-hot spice paste)
1 yellow and red pepper
7-10 Tbsp Marjoram

Directions

1
Dab meat dry. Peel and chop the onions. Heat the lard in a roaster. Brown the meat all around. Season with salt and pepper. Add onions, dust with flour and deglaze with the stock.
2
Add marjoram, tomatoes and aiwar, bring to the boil and braise for about 1 1/4 hours. Stir from time to time. Clean, wash and cut the peppers into pieces and add them to the goulash about 30 minutes before the end of the cooking time.
3
Season the goulash to taste again. Boiled potatoes taste good with it.