Paprika onion goulash

Name: Paprika onion goulash
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 400 g Beef and pork goulash; 500 g Onions; 2 Chillies; 200 g small mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Aiwar (spicy-hot spice paste); 1 can(s) (425 ml) Tomatoes; 500 g colourful peppers; 1/2 bunch Chives; 150 g Fresh cream

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

400 g Beef and pork goulash
500 g Onions
2 Chillies
200 g small mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Aiwar (spicy-hot spice paste)
1 can(s) (425 ml) Tomatoes
500 g colourful peppers
1/2 bunch Chives
150 g Fresh cream

Directions

1
Cut the meat smaller if necessary. Peel and chop onions. Wash the chillies. Clean, clean and halve the mushrooms. Heat the oil in a casserole, fry the meat in it in portions, take it out.
2
Sauté the mushrooms in the frying fat and take them out. Put meat and onions into the pot, add chillies, season with salt, pepper and paprika powder. Stir in aiwar and tomatoes. Add 1/2 litre water and bring to the boil.
3
Simmer for about 2 hours. Clean, wash and cut the peppers into small pieces. Stir into the goulash 30 minutes before the end of the cooking time. Wash the chives and cut into small rolls. Season goulash again and arrange in bowls.
4
Add a dash of crème fraîche and sprinkle with chives. Serve with baguette bread.