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🍽️ Cozy Goulash with Peas and Carrots

450 kcal · 30 min · 4 servings

Ingredients

• Pork goulash 800 g
• Sunflower oil 3 tbsp
• Onions, yellow 3 pcs
• Soup vegetables 1 bunch
• Salt pinch
• Pepper, black ground pinch
• Marjoram, dried 3 tsp
• Poultry broth 600 ml
• Carrots 400 g
• Peas, frozen 300 g
• Vinegar 1 tbsp

Instructions

1. 1. Rinse the goulash meat under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Heat 1 tablespoon of oil in a large pot or casserole dish.
4. 4. Sear the meat in batches until browned.
5. 5. Remove the browned meat from the pot and set it aside.
6. 6. Halve the onions and remove the skin.
7. 7. Cut the onions into thin strips.
8. 8. Wash or peel the soup vegetables, depending on the type.
9. 9. Dice the soup vegetables roughly.
10. 10. Fry the onions and vegetables in the remaining fat.
11. 11. Add the browned meat back into the pot.
12. 12. Season everything with salt, pepper, and marjoram.
13. 13. Pour in 450 milliliters of broth.
14. 14. Bring the mixture to a boil.
15. 15. Reduce the heat to low.
16. 16. Simmer the goulash with the lid on for about 45 minutes.
17. 17. Wash the carrots.
18. 18. Cut off the ends of the carrots.
19. 19. Slice the carrots.
20. 20. Add the peas and carrot slices to the goulash.
21. 21. Add another 100 to 150 milliliters of broth if necessary.
22. 22. Simmer the goulash with the lid on for another 15 to 20 minutes.
23. 23. Adjust the seasoning of the goulash with salt, pepper, and vinegar.
24. 24. Serve the goulash with peasant bread if desired.

Nutrition per serving

• kcal: 450
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 35 g