Spicy Red Wine Goulash

Heat oil in a roasting pan. Sear goulash in it in portions, remove. Remove the garlic from the skin and chop. Remove the skin from the onions and cut them into slices. Fry both in the hot frying fat.

2. add goulash again. Add paradeis pulp and sauté briefly. Season with salt, pepper and sweet paprika. Extinguish with 1/2 liter of water and wine, bring to a boil. Add clear soup and bay leaf. Cover and simmer for about 1 hour.

3. clean and rinse peppers and cut into strips. Add to goulash form and steam the whole thing for another 20-half hours. Stir flour and 4-6 tbsp water until smooth. into the goulash. Bring to a boil and simmer for 2-3 minutes. Season to taste. It goes well with sparrows.

Extra tip Practical for the stock: cook the double mass of goulash and freeze one half. To defrost, heat gently with a small amount of water.

Preparation time: 2 hours

350 1470 46 13 9

Our tip: use high quality red wine for an extra fine taste!

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