Summer goulash

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the goulash and dab dry. Peel the vegetable onion and dice it roughly. Peel and wash carrots and cut them into pieces. Heat the lard in a roaster. Fry the goulash and onion for about 10 minutes, turning them well. Season with salt, pepper and paprika powder.

2. 2

   Stir in tomato paste. Dust with flour. Deglaze with 3/4 litre water. Add carrots and laurel, bring to the boil briefly. With the lid closed, braise in a preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 1/2 hours. In the meantime, clean and wash the rest of the vegetables. Cut tomatoes into eighths, zucchini into slices and peppers into small pieces. Add vegetables to goulash. Add another 1/4 liter of water. Braise for another 30 minutes with lid and 15 minutes without lid. Season again with salt and pepper.

3. 3

   In the meantime, clean and wash the rest of the vegetables. Cut tomatoes into eighths, zucchini into slices and peppers into small pieces. Add vegetables to goulash. Add another 1/4 liter of water. Braise for another 30 minutes with lid and 15 minutes without lid. Season again with salt and pepper. Wash, chop and stir in the parsley. Wash the marjoram, pluck off the leaves and sprinkle on top

Nutrition Facts

KCAL
510 kcal

CARBS
20 g

FATS
29 g

PROTEINS
40 g