Westphalian Pepperpotthast Goulash

Westphalian Pepperpotthast Goulash

Westphalian pepperpotthast goulash becomes very tender and tastes particularly spicy. Cut onions and spices cucumber into small cubes. Heat the lard in a stewing pan. Brown the goulash thoroughly. Add peppercorns, bay leaf and cloves. Take the Westphalian pepperpotthast goulash out of the pot. Add the onions and braise them vigorously. Mix in the cucumbers. Add goulash. Season with salt and pepper. Pour on the stock. Put a lid on it. Bring to the boil. Set the temperature to a low level. Westphalian pepperpotthast 90 minutes gently stew. Lightly thicken the sauce with breadcrumbs flour. Capers under mix. Boil salt potatoes, drain and let steam. Chop the parsley finely and sprinkle over the potatoes. Arrange Westphalian pepperpotthast with parsley potatoes and beetroot.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
478 kcal
45 g
44 g
13 g

(C)opyright by Marions Kochbuch