Tomato and bean goulash

Name: Tomato and bean goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Tomatoes (e.g. pan-ripened tomatoes); 1 Vegetable Onion; 500 g Potatoes; 600 g Lean mixed goulash; 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 1 TEASPOON dried thyme; 400 g green beans; 3-4 Stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Tomatoes (e.g. pan-ripened tomatoes)
1 Vegetable Onion
500 g Potatoes
600 g Lean mixed goulash
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
1 TEASPOON dried thyme
400 g green beans
3-4 Stem(s) Parsley

Directions

1
Wash and coarsely dice the tomatoes. Peel and slice the onion. Peel and wash potatoes and cut them into pieces. Dab meat dry and possibly dice a little smaller
2
Heat the oil in a casserole. Brown the meat in it in portions all around. Season with salt and pepper. Fry the onion briefly. Add tomato paste and sauté. Add potatoes and tomatoes. Season with salt, pepper and thyme. Add approx. 1/2 l water, cover and stew for 1 1/4-1 1/2 hours.
3
Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 15 minutes. Drain and fold into the finished goulash. Season with salt, pepper and 1 pinch of sugar. Wash and finely chop the parsley and sprinkle over it