John Myers
Contents
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Ingredients
- 600 g Beef goulash
- 400 g Onions
- 2 tbsp Oil
- 2 tsp Sweet paprika
- 1 tbsp White wine vinegar
- 2 Garlic cloves
- Salt pepper,
- 1 tsp Caraway seed
- 2 tsp Marjoram
- 1 tbsp Tomato paste
- 4 Eggs
- 4 Wiener sausages
- 4 small Gherkins
Instructions
- Pat the meat dry. Cut into bite-sized pieces. Peel the onions and cut into fine rings. Heat the oil in a roasting pan and fry the onions until golden, turning. Dust with paprika and sauté briefly. Take out of the roaster and set aside.
- Heat the oil in the remaining frying fat and fry the meat vigorously in portions. Add the finely chopped garlic belly. Then add all of the meat again. Season with salt, pepper, caraway seeds and Maoran.
- Briefly sweat the tomato paste and deglaze with 1/4 l water. Add the onions and cook covered for 1 1/2 to 2 hours over a low temperature. Gradually pour around 500 ml of hot water.
- In the meantime, boil the eggs hard for about 10 minutes. Then quench, peel and quarter.
- Cut the sausages into pieces and make a cross at the end. Sear. Cut the gherkins in a fan shape.
- Season the goulash again to taste. Serve with egg, cucumber and sausages. Boiled potatoes or noodles go well with this.
Nutrition
Serving: 100gCalories: 377kcalCarbohydrates: 9.1gProtein: 4gFat: 36.3g
