John Myers
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Ingredients
Paprika gulash:
- 1 kg Pork goulash
- 2 Onions (approx. 200 g)
- 2 Garlic cloves
- 4 tbsp Sunflower oil
- 2 tbsp Sweet paprika
- 2 tbsp Hot pepper
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Ground caraway
- 2 tbsp Tomato paste
- 750 ml Meat broth (4 teaspoons instant)
- 2 Red pepper
- 2 Yellow pepper
- 4 tbsp Sour cream
- 4 tbsp Cooking cream
Celery and potato mash:
- 500 g Celery
- 500 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 4 tbsp Sour cream
- 4 tbsp Cooking cream
- 1 tsp Salt
- 0,5 tsp Pepper
Instructions
Paprika gulash:
- Peel the onions, cut in half and cut into strips. Peel and finely dice the garlic cloves. Wash the meat, pat dry, if necessary cut into approx. 3 cm cubes and fry vigorously in a pan with sunflower oil (4 tbsp). Add the onion strips and garlic cubes, fry for 2 - 3 minutes, sprinkle / season with parika powder (2 tablespoons), hot paprika (2 tablespoons), salt (1 teaspoon), pepper (½ teaspoon) and ground caraway (1 teaspoon). Fold in / stir in tomato paste (2 tbsp), deglaze / pour in the meat stock and simmer / braise at a low temperature with the lid closed for about 5 hours. In the meantime, clean and wash the peppers and cut them into small diamonds. After 5 hours add the peppers and let simmer / stew for ½ hour without the lid. Finally fold in the sour cream (4 tbsp) and the cooking cream (4 tbsp).
Celery and potato mash:
- Peel / clean the celery and cut into cubes. Peel, wash and dice the potatoes. Cook celery cubes with potato cubes in salted water (1 teaspoon) for about 20 minutes. Drain and mash with butter (1 tablespoon), sour cream (4 tablespoons), cooking cream (4 tablespoons), salt (1 teaspoon) and pepper (½ teaspoon) / work through well.
Serve:
- Serve paprika goulash with celery and potato mash, garnished with parsley
Nutrition
Serving: 100gCalories: 221kcalCarbohydrates: 11.2gProtein: 2.6gFat: 18.5g
