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Hongaarse goulash
Voor 4 personen
3 eetlepels olijfolie
700 g runderstoofvlees
Zout
Versgemalen peper
4-5 uien
1 theelepel paprikapoeder
425 ml water
1 rode paprika
1 groene paprika
1 gele paprika
65 ml water
65 ml rode wijn
2 rode pepertjes
1-2 eetlepels maïsmeel
Vers gesneden peterselie
Voorbereiding
Verwarm de olijfolie in een braadpan op middelhoge temperatuur. Doe het runderstoofvlees in de
pan en breng het op smaak met peper en zout. Schil en halveer de uien, snij ze in reepjes met snij-
hulpstuk 3, voeg het rundvlees toe en sauteer. Roer de paprika erin. Voeg 425 ml water toe, roeren
en bedekken. Laat het sudderen voor 60 minuten, af en toe roerend. Indien nodig, voeg wat meer
water toe.
Snij de paprika’s in stukken, verwijder de steeltjes en de binnenkanten en was ze. Snij de paprikas
met snijhulpstuk 3 en voeg ze toe aan de inhoud van de braadpan. Giet er 65 ml water en de rode
wijn over. Halveer de paprika’s in de lengte, verwijder de binnenkanten en was ze. Snij met snijhulp-
stuk 1 en voeg de goulash toe in de pan. Bedek de pan en laat de goulash koken voor nog eens 60
minuten. Indien nodig, voeg nog een beetje water toe.
Wanneer de kooktijd voorbij is, combineer dan een beetje maïsmeel en water tot een egaal meng-
sel, roer het dan in de goulash met een garde en breng de goulash aan de kook. Breng het op smaak
met peper, zout en paprika, serveer het in schalen en garneer het met peterselie.
Tip
U kunt een variant van het recept maken door 200 g uitgelekte zuurkool toe te voegen aan de stuk-
ken paprika. In dit geval dient u meer vloeistof toe te voegen.
Etenswaren voorbereiding & receptenboek
Hoofdgerechten
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