Hunter’s Goulash

For the hunter’s goulash, cut the beef into small cubes and fry in oil. Halve the peppers, remove all seeds and white parts and cut the peppers into fine strips.

Cut the skinned tomatoes into quarters, slice the onion and add to the meat with the washed, quartered mushrooms.

Season with salt, bell pepper and paprika and simmer until the meat is tender (up to one hour). If the consistency is too liquid at the end of the cooking time, thicken with a little cornstarch.

Season if necessary and serve with a little cream and parsley. Serve with bread dumplings or potato croquettes and green salad.

Related Recipes:

Fish Fillets with Vegetables From the WokDefrost fish fillets for 2-3 hours, cut into 2-3 cm wide strips. Mix juice of one lemon with Worcestershire... Plum GoulashFor the plum goulash, soak soy cubes in water for about ½ hour. Peel onions, cut into eighths and fry in oil... Venison Goulash with Red Wine1. dry the venison goulash and put it in a large bowl. Clean and coarsely dice the carrots, dice the onion... Taiwanese Rice PanPreparation : Cook the long grain rice in plenty of water for about fifteen to twenty minutes, drain in a fine... Szeged Goulash ICut meat into 2 cm cubes, quarter or roughly dice onions. Heat lard in Kelomat, sauté onions and meat on 2 or... Grandma’s Beef CutletFirst, peel the carrot and celeriac, cut into very small cubes. Clean the leek, cut out the dark green parts... Risotto with Yellow and Red PeppersFor the risotto with yellow and red peppers, grill the peppers in the oven until they turn black. Place in a... Dutch Rice Meat IHave fun preparing this mushroom dish! Cut the meat into 2 cm cubes. Brown in hot oil on 2 or possibly... Asian Beef StewFor the Asian beef stew, first peel and finely chop an onion and ginger. Finely chop the chili pepper (for... Potato GoulashFor the potato goulash, finely chop the onions, cut the Braunschweiger into small cubes and the potatoes into...