Spicy red wine goulash

Name: Spicy red wine goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 3 TABLESPOONS Oil; 1 kg mixed goulash; 1-2 Garlic cloves; 250 g Onions; 1 TABLESPOON Tomato paste; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet peppers; 1/4 l Red wine; 1 TABLESPOON clear broth (instant); 1-2 Bay leaves; 2 red peppers; 2 TABLESPOONS Flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

3 TABLESPOONS Oil
1 kg mixed goulash
1-2 Garlic cloves
250 g Onions
1 TABLESPOON Tomato paste
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet peppers
1/4 l Red wine
1 TABLESPOON clear broth (instant)
1-2 Bay leaves
2 red peppers
2 TABLESPOONS Flour

Directions

1
Heat the oil in a frying pan. Sauté the goulash in it porti-ons by porti-ons, take it out. Peel and chop the garlic. Peel onions and cut into slices. Fry both in hot frying fat
2
Add goulash again. Stir in tomato paste and sweat briefly. Season with salt, pepper and sweet paprika. Deglaze with 1/2 l water and wine, bring to the boil. Add stock and bay leaf. Cover and stew for about 1 hour.
3
Clean, wash and cut the peppers into strips. Add to goulash and braise everything else for another 20-30 minutes. Stir flour and 4-6 tablespoons of water until smooth. Stir into the goulash. Bring to the boil and simmer for 2-3 minutes. Season to taste. Spätzle fit to it
4
Practical for the stock: prepare twice the amount of goulash and freeze one half. To defrost, heat slowly with et-a-water