Szeged goulash - recipe | FoodPal
Finely chop onions. Fry in coconut oil until golden brown. Stir in tomato paste and reduce heat. Add paprika powder. Infuse with warm water. Increase heat again
Keywords
- leek
- tomato
- sauerkraut
- paprika
- garlic
- sour cream
- coconut
- onion
Ingredients
- ½ (50 g) Onion (fresh)
- ½ (1,5 g) Garlic (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Caraway seed
- 2 g Bay leaf
- ½ Teaspoon Marjoram (dried)
- ½ Teaspoon Paprika powder
- 1 ½ Teaspoon sour cream, sour cream (24% fat)
- ½ Teaspoon Tomato paste (double concentrated)
- 150 g Pork chop, loin (lean, organic quality)
- 50 g Sauerkraut (canned)
- 10 g Coconut oil, coconut oil
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