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Hungarian goulash with coleslaw
 
 
4 ServingsPTM30 min

Hungarian goulash with coleslaw


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Directions

  1. Heat the oil in a frying pan and fry the onion rings 2-3 minutes.
  2. Put the tomato puree through and cook for another minute. Scoop the meat with the paprika through it and cook lightly brown in 3-4 minutes.
  3. Add the cumin, garlic, peppers and bay leaves and pour in the stock.
  4. Stew with the lid on the pan at a low setting for about 2.5 hours until the meat is tender. Check from time to time whether there is still enough moisture in the pan and add a splash of water if necessary.
  5. In the meantime, mix the ingredients for the coleslaw and put them in the refrigerator.
  6. Season the goulash with salt and pepper and remove the bay leaves.
  7. If necessary, bind the moisture with diluted cornstarch.
  8. Serve with the coleslaw.
  9. Nice with (silver) rice.

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Nutrition

700Calories
Sodium0% DV0g
Fat65% DV42g
Protein112% DV56g
Carbs7% DV20g
Fiber0% DV0g

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