John Myers
Bell Pepper and Onion Goulash
The perfect bell pepper and onion goulash recipe with a picture and simple step-by-step instructions.
- 800 g Beef goulash
- 500 g Chopped onions
- 200 g Fresh mushrooms
- 1 Chilli pepper
- 4 Eßl. Ajvar
- 1 Can Chunky tomatoes
- 500 g Red pepper
- 150 g Creme fraiche Cheese
- Chives fresh
- Salt, pepper, paprika noble sweet
- Chilli oil for frying
- Cut the meat to the required size and fry in hot chili oil
- Chop the onion and chilli pepper and add to the meat. Add ajvar.
- Add chunky tomatoes and pour 0.5 liters of water into them. Season with salt, pepper and paprika. Approx. Let simmer for 2 hours
- The onions make the sauce quite creamy. If the goulash is still too thin, you can use a sauce thickener to help
- Briefly sear the quartered chamignons in an extra pan and then add them to the seasoned casserole
- Arrange the goulash pot in soup plates and add a spoonful of creme fraiche, sprinkle some chopped chives over it and you’re done. Baguette goes well with it
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