Hungarian goulash

Name: Hungarian goulash
Prep time: 20 min
Total time: 155 min
Yield: 4
Ingredients: 1 tbsp oil; 800 g beef ragout; 3 onions; 2 garlic cloves; 1 tsp marjoram leaves; 1 tsp caraway seeds; 2 tsp hot paprika; 1 tsp salt; 3 dl meat bouillon; 500 g waxy potatoes; 1 yellow pepper; 1 red pepper; 1 tin chopped tomatoes

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 tbsp oil

800 g beef ragout

3 onions, sliced

2 garlic cloves, finely chopped

1 tsp marjoram leaves, finely chopped

1 tsp caraway seeds

2 tsp hot paprika

1 tsp salt

3 dl meat bouillon

Vegetables

500 g waxy potatoes, cut into approx. 3 cm cubes

1 yellow pepper, sliced

1 red pepper, sliced

1 tin chopped tomatoes (approx. 240 g)

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How it's done

Meat

Heat the oil in a frying pan, brown the meat all over in batches, return to the pot. Add the onions and garlic, sauté for approx. 3 mins., season. Pour in the stock, bring to the boil, cover and cook over a low heat for approx. 1 3/4 hrs.

Vegetables

Add the potatoes, pepper and tomatoes, cover and continue cooking for approx. 30 mins.

How-tos

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«Hungarian goulash»

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4 people

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