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Goulash – vegetable stew from the Roman pot

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Ingredients for 4 servings:

  • 1 kg goulash
  • 3 large potatoes
  • ½ kg beans, green
  • 2 bell peppers
  • 6 large tomatoes
  • 1 ½ liters vegetable broth
  • salt and pepper
  • ½ cup cream
  • Paprika powder
  • Herbs, various to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the goulash meat in a Roman pot with the beans and the chopped potatoes, bell peppers, and tomatoes. Add the vegetable broth and cook in the oven for about one hour. Oven temperature: 180°C (350°F). Then season with spices and add the cream. The cooking time depends on the size of the pieces of meat, so adjust the cooking time accordingly and either reduce or increase the time. Thicken the broth slightly if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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