| 250 grams | Beef for goulash cut into cubes |
| 20 grams | Oil |
| 250 grams | Pork for goulash cut into cubes |
| 1 | Clove of garlic |
| 3 | Onions cut into cubes |
| 250 grams | Lamb for goulash cut into cubes |
| 1 tablespoon | Paprika powder rose hot |
| 1 teaspoon | Cumin |
| 125 milliliters | Water |
| Salt | |
| 125 milliliters | Sour cream |
| 4 small | Bell peppers |
| 350 grams | Tomatoes |
Heat the oil, fry the goulash in it with the diced onions and the chopped garlic clove, season with salt, cumin and paprika. Deglaze with water and simmer for 50-70 minutes.
Add finely chopped peppers and peeled tomatoes and stew for another 20 minutes. Season to taste and refine with sour cream.
Nutritional values per serving:
