Hot paprika cream goulash
Time
Preparation time: 20 min.
Cooking or baking time: 60 min.
Total preparation time: 1 hr. 20 min.
For this goulash you take pork or beef, or both mixed. It is very strong, spicy and delicious by the cream. If you do not like it that much, just take a little less of the spices.
ingredients
(For 3-4 servings)
- 500 g goulash
- 500 g onions
- about 50 g of butter lard
- 1 red pepper
- 1 teaspoon salt (painted)
- ½ tsp pepper
- Chilli spice salt as desired
- ½ tsp paprika (spicy)
- ½ teaspoon rose paprika
- 1 tsp caraway (mortared)
- about 300 ml of hot water
- 200 ml of red wine
- 200 g sour cream
preparation
- The diced meat is seasoned with salt, pepper, chili, paprika and cumin vigorously.
- The onions are peeled and cut into coarse cubes, the peppers are washed, cleaned and cut into small pieces.
- In a pot or a large frying pan with high edge heated to butter lard, put the onion cubes and roasted golden yellow.
- Then the meat cubes are added and well fried from all sides.
- Now you pour the hot water and the wine and the goulash is covered and cooked over moderate heat for about an hour. It must be stirred every now and then and if the liquid should boil too much, you pour a little more hot water.
- About 10 minutes before the end of the cooking time, the pieces of pepper are added and boiled.
- Finally, the sour cream is stirred in and everything heated again without letting it boil.
- Paprika cream goulash can be served with boiled potatoes, dumplings or mashed potatoes and with lettuce or with other vegetables at will.
