Paprika-Kohl-Gulasch

Name: Paprika-Kohl-Gulasch
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 500 g White cabbage; 50 g streaky smoked bacon; 1 tablespoon (20 g) clarified butter; 800 g Goulash (half beef, half pork); 7-10 Tbsp salt, black pepper; 2 tablespoons (20 g) Flour; 2 TABLESPOONS Tomato paste; 1/4 l Tomato juice; 2 red peppers; 1/2 bunch Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 medium-sized onions
500 g White cabbage
50 g streaky smoked bacon
1 tablespoon (20 g) clarified butter
800 g Goulash (half beef, half pork)
7-10 Tbsp salt, black pepper
2 tablespoons (20 g) Flour
2 TABLESPOONS Tomato paste
1/4 l Tomato juice
2 red peppers
1/2 bunch Parsley

Directions

1
Peel and chop the onions. Clean and wash the cabbage and cut into fine strips. Dice bacon
2
Heat the fat in a large pot. Skip the bacon in it. Add onions and cabbage and fry vigorously, take out. 3. fry the meat in portions in the frying fat. All meat again
3
Dust with flour. Stir in tomato paste, sweat both. Deglaze with tomato juice and 1/2 l water. Cover and stew for about 1 1/2 hours
4
Clean and wash the peppers and cut them into fine strips. After 1 hour cooking time add them to the goulash with the cabbage. Finish cooking and season to taste. Wash and chop the parsley and sprinkle over it. Spaetzle go well with it
5
Drink: cool rosé wine