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JANWEISBERGER
Hungarian goulash
Craft Hungarian goulash with beef flaps and peppers.
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Ingredients
Directions
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Cut the onion into rings. Finely chop the garlic. Cut the beefin pieces.
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Heat the butter in a frying pan. Fry the onions gently in approx. 6 min. Golden yellow. Stir in the tomato puree through the onions and season the puree for 1 min.
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Sprinkle the meat with salt. Stir in the meat, paprika, caraway seed, garlic and chilli pepper to taste.
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Fry everything until the meat is gray in color.
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Cut the peppers each into 8 parts. Remove the seed lists and wash the pieces of pepper. Fry the pieces of pepper for 1 min. With the meat.
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Pour hot water into the pan, bring everything to the boil. Put the lid on the pan and fry the meat on as low as possible for 2 1/2 hours.
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Check from time to time that too much moisture has not evaporated and add an extra splash of water.
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Taste before serving if there is enough pepper and salt in the dish.
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Nutrition
525Calories
Sodium0% DV0g
Fat54% DV35g
Protein82% DV41g
Carbs3% DV10g
Fiber0% DV0g
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