Smoky Goulash with a Peppery Kick
Smoky goulash with a paprika kick & “Whisky2Rock” from Rock’n’Rubs.
Ingredients for 4 servings:
- 600 g beef goulash (alternatively mixed with pork)
- 2 onions, roughly chopped
- 2 tbsp oil for frying
- 2 tbsp tomato paste
- 2 bell peppers (red/yellow), sliced into strips
- 500 g potatoes, diced
- 750 ml beef broth
-
2–3 tbsp "Whisky2Rock" from Rock'n'Rubs - Fresh parsley for garnish
Preparation
- 1
Sear the meat over high heat
Heat oil in a large pot, sear the meat in batches until nicely browned, then remove and set aside.
- 2
Onions & tomato paste
Sauté the onions in the pan drippings until translucent, then briefly roast the tomato paste with them.
- 3
Add flavor
Add "Whisky2Rock" and stir briefly until fragrant (be careful not to let it burn!).
- 4
Deglaze & simmer
Return the meat to the pot and pour in the broth. Braise for about 60 minutes over medium heat.
- 5
Add the vegetables
Add the bell peppers and potatoes to the pot and simmer for another 30 minutes until everything is tender.
- 6
Season to taste
Add a little more "Whisky2Rock" and/or salt if needed.
- 7
Serve
Sprinkle with freshly chopped parsley and serve hot
