John Myers
Contents
show
Ingredients
- 500 g Pork goulash (mf) fresh
- 2 piece Onions
- 2 piece Green peppers
- 1 piece Clove of garlic
- 1 tablespoon Tomato paste
- 200 g Sauerkraut preserve drained 3 minutes cabbage
- Ground caraway
- Salt
- Pepper
- Hot pepper
- Dried marjoram
- 2 tablespoon Clarified butter
- 750 Milliliters Water
- 1 piece Bouillon cube
- 200 g Spiral noodles
Instructions
The preparation
- Peel the garlic, remove the stalk from the peppers and cut into pieces, peel the onions and cut into pieces.
TIP - TIP - TIP
- I put the whole peppers on a board and cut a slice of the peppers with the knife, you can see it in the photo, so I work around the peppers. At the end there is a stalk with the seeds in front of me. I find this very time-saving and do not need to rinse the seeds out of the peppers.
- Fry the meat in the pressure cooker. Add the garlic, onions, paprika and spices and fry. Stir in tomato paste. Pour in the water, add the stock cube and close the pot. Let boil for 15 minutes, then display.
- Boil the pasta, drain and keep warm.
- Put the sauerkraut in the finished goulash and bring to the boil. If necessary, thicken the sauce with starch.
- I wish you bon appetite.
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 9.3gProtein: 7.3gFat: 9.4g
