John Myers
Contents
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Ingredients
For the goulash
- 500 g Mixed goulash beef-pork)
- 2 piece Vine tomatoes
- 1 piece Carrot
- 1 piece Clove of garlic round
- 2 piece Shallots
- 1 piece Marrow bone
- 1 piece Red pointed peppers
- Vegetable broth powder
- Sweet paprika
- Black pepper from the mill
- Water
- Red wine to extinguish
- Sauce powder for gravy dark
- Red chilli flakes
Side dishes
- 1 Cup Rice
- 250 g Spaetzle
Instructions
- Sear the goulash. Fry the marrow bone. Add the garlic clove and the onions in one piece. Halve the tomatoes and fry them as well, then add the peeled carrots in one piece. Add salt, pepper and paprika powder and deglaze with the red wine. Cut the pointed pepper into thin slices and add. Then fill up with vegetable stock and simmer the goulash over low heat for about 2 hours with the lid on.
- Towards the end, remove the marrow bone and the remaining vegetables and season with the sauce powder. If desired, determine the heat with the chilli flakes.
- Prepare the rice in boiling water for about 20 minutes.
- Either cook the spaetzle, make it yourself or, if it has to be done quickly, let the fresh egg spaetzle boil for about 1 minute until they float on top.
- Goes well with a cucumber salad on a cream vinaigrette.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 39.5gProtein: 5.4gFat: 1.2g
