Ingredients for 4 people:
750 g beef goulash (from the shoulder)
3 tbsp oil
2 onions
2 tbsp tomato purée
1 clove garlic
1 tbsp paprika powder, sweet
1 tsp ground marjoram
½ tsp ground caraway
300 ml meat stock or roast stock
Salt
ground pepper
Preparation:
1. Cut beef into cubes (approx. 2.5 x 2.5 cm). Heat the oil in a large saucepan.
fry the meat in it, stirring frequently, until the pieces of meat are pieces of meat are browned on all sides.
2. Meanwhile, peel the onions and garlic, slice the onions finely and chop the garlic finely. Add the onions to the meat and fry over a reduced heat.
3. Briefly sauté the paprika powder, add the tomato purée and fry, stirring constantly. Add the finely chopped garlic and the marjoram and season with salt and pepper.
4. Deglaze with a little meat stock or roast stock. Allow to boil down a little and then add the rest of the meat stock. Reduce and then fill up with the rest of the stock.
5. Stir well and simmer, covered, over a low heat for about 60 90 minutes.
over a low heat.
Tip: Serve with napkin dumplings, boiled potatoes, rice, noodles or spaetzle.
spaetzle.
Preparation time approx.: 30 minutes (plus waiting time).
Nutritional values per portion approx.:
Calories: 429
Joule: 1797
Protein: 36,7 g
Fat: 30,2 g
Carbohydrates: 3.3 g
(FoodCentrale by ddp images)
