John Myers
Ingredients for 4 servings:
- 300 g onion(s), diced
- 1 kg pork goulash
- 5 tsp, heaped mustard, medium hot
- 4 tsp, heaped tomato paste
- 3 bay leaves
- 1 liter of water
- 1 jar Puszta salad
- 1 bell pepper(s), red
- 1 liter of water
- salt and pepper
- garlic powder
- Paprika powder
- Sugar
- oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Heat oil in a pot. Add diced onion and fry. Add goulash and fry until the liquid has evaporated. It’s okay if it sticks to the bottom a little (from the roasting), but it doesn’t turn black. Add tomato paste and mustard and fry briefly. Top up with 1 liter of water, add bay leaves, and simmer gently on low heat with the lid on for about 30 minutes. Dice the bell peppers. Drain the Puszta lettuce. Taste the meat. Nice and tender? Then add bell peppers and lettuce. Season to taste. This will easily last two days for two people. Side dishes: dumplings, boiled potatoes, pasta, and a green salad.
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