90 min. total time
Ingredients for 4 portions
| 1 | kg | Potatoes, waxy |
| 500 | g | Pork goulash |
| 0.5 | l | Water |
| 250 | g | Carrots |
| 250 | g | Peas |
| 0.125 | l | White wine |
| 3 | Tbsp | Oil |
| 2 | Pcs | Onions |
| 1 | Pcs | Bell pepper, red |
| 2 | Pcs | Garlic cloves |
| 2 | Leaves | Bay leaf |
| 1 | Tsp | Salt |
| 0.5 | Tsp | White pepper |
Preparation
- First, peel and finely dice the onions and garlic. Then heat oil in a pot, pat the meat dry and fry it vigorously on all sides.
- Now add onions, garlic, and bay leaves and season with salt and pepper. Deglaze with wine and 3/8 liter of water, cover and let simmer for about 50 minutes.
- In the meantime, peel and dice the potatoes, peel and slice the carrots. Clean, wash, and slice the peppers into strips.
- Add vegetables and 1/2 liter of water to the meat and cook for another 20 minutes. Add the peas after 10 minutes. Season with salt and pepper.
Nutrition score
516
10,97 g
38,54 g
64,33 g
90 min. total time | 20 min. preparation time | 70 min. cook & rest time
