John Myers
Hungarian Goulash from Roman Pot
The perfect hungarian goulash from roman pot recipe with a picture and simple step-by-step instructions.
- 750 gr Pork goulash
- 4 Pc. Onions
- 1 Pc. Red peppers
- 1 Pc Green peppers
- 1 tbsp Tomato paste
- 1 tbsp Paprika powder
- 500 ml Meatsoup
- 2 tsp Food starch
- 1 cups Sour cream
- Salt, pepper, chayenne pepper
- Oil for frying
- Soak the Roman pot well with water.
- Cut the onions and the parika into strips.
- Sear the meat in the pan. Add the vegetables and fry them briefly. Season with salt and pepper.
- Mix in the tomato paste and the paprika powder, then deglaze with the meat stock.
- Transfer the meat with the vegetables into the soaked Römertopf.
- Put the Römertopf in the cold oven and then heat it to 200 degrees.
- Mix the cornstarch with the sour cream and stir in after approx. 60 minutes. Then cook for another 20 to 30 minutes in the oven.
- Before serving, season with salt, pepper and the chayenne pepper.
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