Tomato-onion goulash

Name: Tomato-onion goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg mixed goulash; 2-3 TABLESPOONS Oil; 3 Onions; 2-3 stem(s) Thyme; 1 kg Tomatoes; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1/2 TEASPOON Sugar; 7-10 Tbsp Sweet peppers; 800 ml Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Cherry tomatoes and thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg mixed goulash
2-3 TABLESPOONS Oil
3 Onions
2-3 stem(s) Thyme
1 kg Tomatoes
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1/2 TEASPOON Sugar
7-10 Tbsp Sweet peppers
800 ml Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Cherry tomatoes and thyme

Directions

1
Wash the meat and dab dry with kitchen paper. Heat the oil in a casserole, add the meat and fry over a high heat, turning all the way round. Meanwhile, peel and roughly dice the onions.
2
Wash the thyme, dab dry and pluck the leaves from the stems. Clean, wash and roughly dice the tomatoes. Add onions, thyme and tomatoes to the meat and fry briefly. Add tomato paste, sauté briefly and season with salt, pepper, sugar and paprika.
3
Deglaze with stock, bring to the boil. Cover and braise over medium heat for about 1-1 1/4 hours. Then bring to the boil again, stir in sauce thickener, bring to the boil, season with salt, pepper, paprika and sugar.
4
Serve garnished with cherry tomatoes and thyme. Spätzle are delicious with it.