Szeged goulash with potato noodles

Name: Szeged goulash with potato noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 can(s) (314 ml) Sauerkraut; 2 Peppers (e.g. red); 3 Stem(s) Thyme; 600 g Pork escalope; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 TEASPOON Tomato paste; 50 g Whipped cream; 1 package (approx. 500 g) Schupfnudeln (cooling shelf)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 can(s) (314 ml) Sauerkraut
2 Peppers (e.g. red)
3 Stem(s) Thyme
600 g Pork escalope
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 TEASPOON Tomato paste
50 g Whipped cream
1 package (approx. 500 g) Schupfnudeln (cooling shelf)

Directions

1
Peel the onion and cut into strips. Drain sauerkraut well. Clean, wash and cut the bell peppers into pieces. Wash thyme, shake dry and chop coarsely. Wash the meat, dab dry and cut into cubes.
2
Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 4 minutes, turning it all round. Add onion and paprika and fry for another 4 minutes. Season with salt and pepper. Add the sauerkraut and fry briefly as well.
3
Stir in the tomato paste and steam briefly. Add 200 ml water and cream. Bring to the boil, stir in thyme and braise covered for about 15 minutes.
4
Heat 2 tablespoons of oil in a large frying pan. Fry the potato noodles for about 5 minutes, turning them until golden brown. Season ragout with salt and pepper. Arrange everything.