Viennese cab goulash

Name: Viennese cab goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 6 large onions; 3 TABLESPOONS Oil; 1 TABLESPOON Sweet peppers; 1 TABLESPOON Red wine vinegar; 750 g Beef goulash; 1 TABLESPOON Flour; 1-2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram; 1 TEASPOON ground caraway; 2 TABLESPOONS Tomato paste; 4 Eggs; 1/2 bunch Petersile; 4 Vienna sausage (approx. 100 g each); 4 small gherkins (from the jar)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

6 large onions
3 TABLESPOONS Oil
1 TABLESPOON Sweet peppers
1 TABLESPOON Red wine vinegar
750 g Beef goulash
1 TABLESPOON Flour
1-2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Marjoram
1 TEASPOON ground caraway
2 TABLESPOONS Tomato paste
4 Eggs
1/2 bunch Petersile
4 Vienna sausage (approx. 100 g each)
4 small gherkins (from the jar)

Directions

1
Peel onions and cut them into rings. Heat 1 tablespoon of oil in a frying pan. Fry the onions until golden brown. Dust with paprika, add vinegar and take out. Dab meat dry.
2
Heat 2 tablespoons of oil in a frying pan. Brown the meat in it and dust with flour. Peel the garlic and press it through the garlic press to the meat. Season with salt, pepper, marjoram and caraway.
3
Add the tomato paste and briefly sweat it. Deglaze with 1/4 litre water and bring to the boil. Add onions and braise for about 1 1/2 hours. Little by little add 3/4 litre of hot water. Boil eggs in boiling water for about 10 minutes until hard.
4
Drain, quench and peel the eggs. Wash and chop the parsley. Cut the sausages into slices and add them to the goulash about 5 minutes before the end of the cooking time. Season goulash to taste again. Cut eggs and cucumber into slices.
5
Sprinkle the goulash with parsley, serve with the eggs and cucumber slices together. Boiled potatoes taste good with it.