Goulash

For the goulash, first cut the beef into cubes and fry in portions in hot fat, set aside.

Peel and dice the onions, cut the peppers into strips, seed and dice the tomatoes.

Sauté onions, garlic and peppers in fat, add paprika powder and deglaze with red wine. Add the tomatoes and season with salt and pepper.

Add the meat and the bay leaves. Simmer everything for 60 minutes with the lid closed. Add the chili pepper and steam for another 30 minutes. Fold in the grated potato in the last 5 minutes to thicken.

Before serving, remove the bay leaves and the chili pepper and add the crème fraîche to the goulash.

Preparation Tip:

Try with the goulash Wachauer Laibchen!

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