500 g (large) vine tomatoes - 50 g Italian herb mix - 2 tbsp olive oil - 1 large onion - 2 red peppers - 2 tbsp red wine vinegar - 400 g beef cut into strips - 125 ml crème fraîche
Finely chop the onion, cut the tomatoes into chunks, remove the seeds from the peppers and dice. Heat the olive oil in a casserole and fry the onions until they start browning in approx. 3 min. Add the tomatoes and peppers and simmer the vegetables until soft in about 5 min. Add the herb mix, vinegar and 100 ml of water and bring to the boil whilst stirring all the time. Add the strips of beef, stir, cover the pot and leave this to simmer on a low light for about 30 min. Stir occasionally. Add salt and pepper to taste, take the casserole of the hob and mix in the crème fraîche. Serve this fresh tomato goulash with boiled potatoes or bread.
Replace the beef strips with chicken drumsticks or (sliced) chicken thigh fillet. - Replace the beef strips with lamb shoulder meat. - Replace the beef strips with 2 kg of washed mussels, cook for about 6 min until the shells open.Print this page