John Myers
Contents
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Ingredients
- 1 kg Mixed goulash
- 2 Red onions
- 2 Garlic
- 1 Diced onion
- Clarified butter
- 250 g Fresh mushrooms
- 4 Pepper fresh
- 100 g Tomato paste
- 250 ml White wine
- 800 ml Beef bouillon
- Sweet paprika
- Hot pepper
- Salt
- Pepper
- Chilli from the mill
Instructions
- Fry the goulash in clarified butter in a large saucepan, add onions and garlic until translucent, then add the champions and then the peppers. Let everything stew well (occasionally pour off any liquid that may have accumulated, but do not tip it away, it will come back later with the other liquids). Season everything as you like (mainly with lots of paprika - mild and hot - and salt and pepper). Then sweat the tomato paste and deglaze with 250 ml white wine and 800 ml beef stock. I let everything simmer for about an hour with the lid open to reduce it a little. Season again with a few spices and granular broth and, if necessary, stir in a little more carob gum to thicken. I did a little more right away because it freezes super 😉
Nutrition
Serving: 100gCalories: 21kcalCarbohydrates: 0.6gProtein: 1.1gFat: 0.1g
