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Deliciously long stewed goulash
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Ingredients
Directions
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Allow the rib to reach room temperature.
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Cut the onion into thin parts.
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Finely chop the garlic.
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Heat the olive oil and gently fry the bacon strips in a frying pan.
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Drain the bacon on kitchen paper.
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Stir the onion and garlic through the shortening and cook gently until transparent.
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Cut the roast pieces of up to four cm.
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Then pour the meat through and fry it around light brown.
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Sprinkle the paprika powder over and cook for another three minutes on a low heat.
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Pour the wine and stock along the edge of the pan with the meat.
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Allow the meat to simmer very gently for two hours, if necessary with a flame distributor under the pan.
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Cut the peppers into strips and the potatoes, without skin, into cubes of two cm.
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Stir in the pepper strips and the potato cubes.
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Let the goulash with the lid tilted diagonally on the pan for a maximum of 45 minutes until the meat is really soft.
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Serve the goulash in deep plates or wide bowls with a dot sour cream on top.
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Sprinkle the bacon over it.
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Tasty with baguette or rice and a salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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