Spicy potato and pork goulash
- 600 g leg of pork li>
- 1 onion
- 700 g small new potatoes
- 350 g Tomatoes
- 3 EL Oil
- Salt
- pepper
- 2 EL tomato paste
- 1–2 TL Flour
- 600–750 ml span> vegetable broth
- Noble sweet paprika
- 1 (approx. 500 g) small head of pointed cabbage
- 6 Stalk (s) Parsley
75 minutes
light div>
- 1.
- Pat the meat dry and cut into cubes. Peel and finely dice the onion. Wash the potatoes thoroughly and cut in half. Wash, clean and dice tomatoes
- 2.
- Heat the oil in a roasting pan. Fry the meat in portions, season with salt and pepper. Add the potatoes and fry them.Add tomato paste, flour and onions and roast. Deglaze with broth and season with salt, paprika and pepper. Cover and simmer for about 40 minutes
- 3.
- Remove the outer leaves from the pointed cabbage. Quarter the pointed cabbage and remove the stalk. Roughly cut the quarters into pieces. Add the pointed cabbage and tomatoes to the goulash and cook for about another 20 minutes in an open saucepan. Season the goulash again to taste and serve. Garnish with parsley
1 person approx:
- 420 kcal
- 1720 kJ
- 40 g protein
- 12 g fat
- 34 g carbohydrates
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