Colorful paprika goulash

For 6 people
  • 2 large onions
  • 3 EL Oil
  • 1 kg Pork and beef goulash
  • 100 g tomato paste
  • 3 bay leaves
  • 150 ml dry red wine
  • salt
  • Pepper
  • 3 EL Rose paprika
  • 2 red , yellow and green peppers
  • 1,2 kg Potatoes
  • 6 stem (s) parsley
  • 6 EL flour
  • 300 g Crème fraîche
150 minutes
light
1.
Peel the onionsand cut into wedges. Heat the oil in a roasting pan, fry the meat in portions and remove. Braise the onion wedges in the frying fat. Add tomato paste and roast. Add the bay leaf and meat, deglaze with 2 1/2 liters of water and 100 ml of red wine, season with salt, pepper and paprika powder. Bring the goulash to the boil, cover and simmer over a low heat for about 2 hours
2.
Quarter the peppers, clean, wash and cut into strips. Add the paprika strips to the goulash approx. 30 minutes before the end of the cooking time and braise them. Peel and wash the potatoes and cook them in salted boiling water for about 20 minutes. Wash the parsley, shake dry and, except for something to garnish, chop
3.
flour, 2 tbsp crème fraîche and 50 ml red wine until smooth, add to the goulash, bring to the boil and Let simmer for about 5 minutes. Drain the potatoes. Serve the goulash and potatoes, sprinkle with chopped parsley and garnish with parsley leaves. Add the rest of the crème fraîche
1 person approx.:
  • 740 kcal
  • 3100 kJ
  • 56 g protein
  • 40 g fat
  • 33 g carbohydrates

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