Summer Paprika Goulash

Name: Summer Paprika Goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg mixed goulash; 1 chunky vegetable onion; 1 Branch rosemary; 3 TABLESPOONS Oil; 2 TABLESPOONS Flour; 2 TABLESPOONS Tomato paste; 1/8 l dry red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 yellow and red pepper; 200 g Tomatoes

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg mixed goulash
1 chunky vegetable onion
1 Branch rosemary
3 TABLESPOONS Oil
2 TABLESPOONS Flour
2 TABLESPOONS Tomato paste
1/8 l dry red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 yellow and red pepper
200 g Tomatoes

Directions

1
Cut the meat cubes smaller if necessary. Peel and chop the onion. Pluck the rosemary needles from the stem. Heat oil in a pot. Brown the meat in it in portions. Put all the meat back into the pot, add the diced onion and rosemary and fry briefly.
2
Dust the meat with flour and stir in tomato paste. Pour on red wine and 3/8 litres of water, season with salt, pepper and paprika and braise covered for about 1 1/2 hours. Clean, wash and chop the peppers and tomatoes. Add the vegetables to the meat 20 minutes before the end of the cooking time and cook them. Tastes good with baguette