Goulash stew with paprika
- 500 g mixed goulash
- 4
- 3 EL Oil
- 500 g strained tomatoes
- 1 (52 g) Bag of fix for paprika goulash
- 1 red and green peppers
- 1 Can (s) (425 ml) Miniature mushrooms
- 2 (à 125 g) coarse, uncooked sausages
- Salt
- Pepper
- dried marjoram
- 1 Stalk of marjoram for garnishing
105 minutes
light
- 1.
- Pat the goulash dry. Peel and roughly dice the onions. Heat 2 tablespoons of oil in a roaster. Fry the meat vigorously in it. Add onions and fry briefly. Deglaze with 3/8 liter of water and the tomato strains, stir in goulash fix, bring to the boil and stew over low heat for about 1 1/2 hours. Stirring occasionally.
- 2.
- Clean and wash the peppers and cut into strips. Pour the mushrooms on a sieve and drain. Add the mushrooms and peppers to the goulash about 30 minutes before the end of the cooking time. Press the sausage meat out of the skin in small dumplings. 1 tablespoon of oil in a panheat. Fry the bratwurst dumplings in it. Fold the dumplings under the goulash. Season to taste with salt, pepper and dried marjoram. Garnish the goulash stew with fresh majors. Rye baguette tastes good with it
1 person approx:
- 510 kcal
- 2140 kJ
- 44 g protein
- 29 g fat
- 18 g carbohydrates
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