Summer Goulash
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 100 g baby potatoes
- 7-10 Tbsp Salt
- 100 g Pork escalope
- 1 small red and yellow
- 7-10 Tbsp Sweet pepper
- 100 g Cucumber
- 1 small onion
- 1 1/2 TSP. Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1/8 l clear broth (instant)
- 1/2 bunch Dill
- 1 TEASPOON dark sauce thickener
- 1 TABLESPOON Fresh cream
Directions
- 1
Peel and wash the potatoes, cook them in boiling salted water for 20 minutes and drain. Wash the meat and cut into large cubes. Clean and wash the peppers and cut them into fine strips. Wash and quarter the cucumber and cut into pieces. Peel and finely chop the onion. Heat oil in a pan and fry the meat. Season with salt, pepper and paprika.
- 2
Add paprika strips, cucumber and onion and fry briefly. Deglaze with stock, bring to the boil and cook for 5 minutes. Wash the dill, put some aside for garnishing, chop the rest finely. Stir in sauce thickener. Stir the crème fraîche and dill into the goulash. Season to taste again. Arrange potatoes and goulash on a plate and garnish with dill
- 3
Approx. 1390 kJ/ 330 kcal
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