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Ingredients (4 servings)
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500 g Rindsgulaschfleisch
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3 Stk. Spitzpaprika
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100 ml Schlagobers
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4 Stk. Laugenweckerl
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350 ml Wasser
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Core the pointed peppers, cut into rough pieces, and chop in the mixing bowl for 4 sec / speed 4.
- Add the beef goulash meat with a little oil and paprika powder and sauté for 5 min / 120 °C / reverse / speed 1.
- Add water, salt, and pepper, and cook the goulash until tender for 35 min / 100 °C / reverse / gentle stir.
- Finally, stir in the heavy cream, bring to a brief boil, and serve hot with the pretzel rolls.
