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Ingredients
- 400 g Zwiebeln halbiert
- 1 Knoblauchzehe
-
30
g Bratbutter
or 30 g pflanzliches Öl - 1 EL Weissmehl
- 30 g Tomatenpüree
- 500 g Rindergulasch in kleinen Würfeln (ca. 1-2 cm)
- 500 g Wasser
- 400 g gehackte Tomaten, aus der Dose
-
1
Fleischbouillonwürfel (für 0,5 l)
or 1 Bouillonwürfel (für 0,5l) - 1 TL Salz
- ½ TL schwarzer Pfeffer, gemahlen
- 2 EL Paprikapulver edelsüss
- 1 TL Paprikapulver rosenscharf
- ½ TL Kümmel, ganz
- 1 EL Majoran, frisch
- 1 Lorbeerblatt, getrocknet
- 200 g rote Peperoni in Streifen (ca. 1 cm)
- 200 g grüne Peperoni in Streifen (ca. 1 cm)
- Nutrition
- per 1 Portion
- Calories
- 325 kcal / 1359.8 kJ
- Protein
- 21.6 g
- Fat
- 16.1 g
- Carbohydrates
- 26.9 g
- Fibre
- 6.5 g
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