Hungarian Style Goulash

For the Hungarian-style goulash, first cut the goulash meat a little smaller if necessary and pat dry. Remove the skin from the onions and cut them into wedges. Clean and rinse the peppers and cut them into coarse pieces.

Heat olive oil in a large saucepan. Sauté meat cubes in it in batches, turning. Season with salt and pepper. Add onions and sauté briefly as well.

Put all the meat back into the pot. Add bell pepper pieces and sauté over medium heat. Add paradeis pulp, sprinkle with paprika powder and flour and sauté briefly. Gradually deglaze with 750 ml water. Bring to the boil again. Simmer everything with the lid on for 1 1/4 to 1 1/2 hours, stirring frequently in between.

In the meantime, cook pasta in enough boiling salted water until tender, about 10 minutes. Rinse parsley and pluck leaves from stems. Save a little bit for garnish, chop the rest.

Drain the pasta and let it drain. Season the goulash with salt, pepper and paprika powder if necessary. Sprinkle parsley over Hungarian-style goulash and garnish. Serve the ribbon noodles separately.

Preparation Tip:

Instead of the noodles, you can serve pastries with the Hungarian-style goulash.

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