Summer goulash pot

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and fry thoroughly in hot oil all around. Season with salt and pepper. Add tomato paste, sweat it and deglaze with 300 ml water. Cover the goulash and stew for about 40 minutes.

2. 2

   Peel and roughly dice the onion. Clean, wash and roughly dice the bell peppers. Wash, clean and slice the tomatoes. After about 25 minutes, add the diced onions, peppers and rosemary needles to the goulash and braise.

3. 3

   Add the tomatoes about 5 minutes before the end of the cooking time. Season lamb goulash with salt, pepper and paprika powder.