Goulash with a difference
Here is my personal goulash recipe. It works with turkeys, pork or beef stew, so I just write "meat" ...
You need:
- 400-500 g of meat
- to fry some oil
- 2 medium onions (in cubes)
- 1 garlic clove (chopped)
- 1 pepper (I always take the red ones) (diced)
- 1-2 tablespoons tomato paste
- 1-2 tablespoons mustard
- 500 ml of beer (I take non-alcoholic wheat)
- 2 teaspoons creme fraiche
- To pepper paprika, chili, salt and pepper
Heat the oil in a large saucepan and fry the meat vigorously. Add the onion cubes, Knobi, tomato paste and mustard and sauté. Now put the pepper in the pot and deglaze with the beer. If that's not enough liquid, add some water. Those who like it can now throw chopped mushrooms into the sauce, but this is not a must.
All this cooks now for a good hour on low heat. Then it is spiced up with the spices. Stir in the pot from the plate, the creme fraiche and ready. With us there are either spaetzle and red cabbage or pasta.
