Goulash half and half

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Would you like to bring a delicious goulash to the table again? There are countless recipe variations to prepare this. When it comes to the type of meat, you are often spoiled for choice. You can cook the goulash exclusively with beef or with pork. If you like both, you can also prepare half and half of the goulash. A recipe variant for half and half goulash with tomatoes is presented in the following article.

Ingredients:

2.5 kg beefsteak tomatoes
1 kg of goulash, half and half
4 medium-sized onions
4 cloves of garlic
2 red peppers
some olive oil
2 heaped teaspoons of salt
2 heaped teaspoons of paprika powder
1 heaped teaspoon pepper
1 teaspoon curry powder
1 pinch of cayenne pepper
250 ml of water

Recipe for a tomato goulash half and half

With the dispensed ingredients you can make a goulash prepare half and half enough for 4 people.

First, prepare a sufficiently large saucepan in which the goulash will be cooked.
Now prepare the tomatoes for the sauce. To do this, they are washed and removed from the stem and then cut into cubes.

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The onions are peeled and also cut into small cubes.
Wash and core the peppers. Then cut them into fine strips.

How do you make goulash?

Goulash is a classic of German home cooking. In combination with pasta ...

Now give the whole vegetables together in the big pot.
Bring the vegetables to the boil at a fairly high temperature and let the whole thing reduce. Make sure to stir the vegetables from time to time, otherwise they will burn. Let the vegetables simmer on a low heat for about half an hour.
Now heat some oil in a coated pan of sufficient size.
roast meat Put the goulash on both sides in this. It is allowed to brown something.
If that meat is well seared, season the goulash with a teaspoon of salt, the pepper, paprika, curry and the cayenne pepper. Mix the spices well with the meat.
After about half an hour, the vegetables in the pot are well reduced. Now pour 250 ml water to the vegetables and let them simmer until they are almost overcooked.
Now peel the garlic and cut it into small cubes. Alternatively, you can press it directly into the pot later.
After about another half an hour has passed, add the seared meat, the garlic and another teaspoon of salt to the vegetables and fill the whole thing again with half a liter of water on.
Now let the goulash simmer covered for another hour at a low temperature. Make sure to stir again and again in order to avoid burning.
At the end of the cooking time add the olive oil to the goulash.