John Myers
Summer Goulash
The perfect summer goulash recipe with a picture and simple step-by-step instructions.
- 300 g Beef goulash
- 300 g Pork goulash
- 1 Vegetable onion
- 150 g Beans green fresh
- 2 Red peppers
- 30 g Tomato paste
- 30 g Salt and pepper
- 2 tbsp Tomato ketchup
- 2 tbsp Rapeseed oil
- 0,5 bunch Chives
- Rinse the goulash, pat dry and cut the larger pieces in half. Peel and dice the onion.
- Heat the rapeseed oil in a saucepan and fry the pieces of goulash all around. Add onion cubes and sauté until translucent. Add tomato paste and roast. Season everything with a little salt and pepper. Pour in 1/2 liter of water and cover everything over a low heat for about 45 minutes.
- Clean the beans, rinse and cook in a saucepan with lightly salted water for about 10 minutes.
- Halve the peppers, remove the seeds, rinse and cut into strips. Rinse the chives, shake dry and cut into rolls.
- Drain the beans, rinse in cold water and add to the goulash with the pepper strips. Braise for another 5 minutes. Season with ketchup, a little salt and pepper and sprinkle with the chives.
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