Tomato goulash (diabetics)

Name: Tomato goulash (diabetics)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g mixed goulash; 1 peeled onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Bay leaves; 1 tablespoon (15 g) Flour; 7-10 Tbsp Sweet peppers; 2 tablespoons (15 g each) Tomato paste; 350 g cleaned tomatoes (e.g. yellow and bottle tomatoes); 250 g cleaned, red pepper; 1 Rosemary stalk; 1 Stiel glatte Petersilie; 1-2 TABLESPOONS Balsamic vinegar; 300 g Baguette bread; 7-10 Tbsp fresh herbs, pickled peppers and olives

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g mixed goulash
1 peeled onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Bay leaves
1 tablespoon (15 g) Flour
7-10 Tbsp Sweet peppers
2 tablespoons (15 g each) Tomato paste
350 g cleaned tomatoes (e.g. yellow and bottle tomatoes)
250 g cleaned, red pepper
1 Rosemary stalk
1 Stiel glatte Petersilie
1-2 TABLESPOONS Balsamic vinegar
300 g Baguette bread
7-10 Tbsp fresh herbs, pickled peppers and olives

Directions

1
Wash the meat and dab dry. Cut onion into slices. Heat oil. Fry the meat and onion thoroughly all around. Season with salt, pepper and laurel.
2
Dust with flour and paprika powder. Stir in tomato paste. Add 300 ml water while stirring continuously and braise for about 20 minutes. In the meantime cut tomatoes and paprika into pieces. Wash the herbs and dab dry. Strip rosemary needles from the stems. Peel and chop the parsley leaves. Add everything to the goulash and add a little salt. Cover and stew for another 40 minutes.
3
Strip rosemary needles from the stems. Peel and chop the parsley leaves. Add everything to the goulash and add a little salt. Cover and stew for another 40 minutes. Season to taste with salt, pepper and vinegar. Serve garnished with fresh herbs, pickled peppers and olives