| Prep Time | 15 minutes |
| Cook Time | 4 hours |
| Servings |
big pot
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| Change Units |
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Ingredients
- 750 gram beef flank or chuck - cut into bite-sized pieces
- 400 gram mettwurst sausages
- 400 gram krakauer sausages also called krakowska
- 3 onions sliced
- 2 cloves garlic minced
- 1 kilogram bell peppers or pointed peppers - sliced or roughly cut - preferably red ones
- 1 kilogram crushed tomatoes canned - in juice
- 100 gram tomato paste
- 150 gram butter
- 1.5 liter water
Ingredients
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Instructions
- First, sear the beef in a big pot while cutting the sausages into slices
- Next, take out the beef, put it aside and fry the sausages in the same pot until they start to become crispy
- Now, take out the sausages, fry the onions and add the garlic to fry for 2-3 minutes, too
- When the onions and garlic become golden brown, add the peppers
- Sautée them for a minute, before adding all the fried meat again
- Add the remaining ingredients (canned tomatoes, tomato paste, butter, water) and all seasonings, too
- Finally, let it cook for 4-5 hours at low heat with the lid on while stiring occasionally.
Recipe Notes
Attention: To prevent the goulash from scorching, don't forget stiring it or adding some water from time to time.
The goulash is perfect when the peppers, tomatoes and onions all dissolved into one mixture and when the meat is soft.
It tastes best after 1-2 days in the fridge! In addition, I like to eat it with some cream cheese or zoodles.
There is no Nutrition Label for this recipe yet.
