White bean stew

Ingredients for 4 servings:

• 2 onions, diced
• 2 tbsp olive oil
• 500 g beef goulash
• 2 cans of white beans with vegetables
• 2 tbsp vegetable stock powder
• 1 tbsp paprika powder, sweet
• ½ tube(s) tomato paste
• 250 ml water
• e.g. pepper, possibly pul biber
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Heat the olive oil and fry the onions until crisp. Cut the goulash meat into very small pieces and add it to the onions. Fry until the meat is nicely browned, then add the tomato paste and fry briefly. Add the beans with the liquid from the can and about 250 ml of water. Add the vegetable stock, paprika, salt, and pepper and cook in the pressure cooker for 30 minutes. Season to taste and serve with flatbread or baguette. Tip: Some people find the pressure cooker time too long, but we like the meat best this way. Of course, you can also prepare the dish in a regular saucepan, but the cooking time will obviously be longer in this case.