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Ingredients
- 600 g Rindsgulaschfleisch, in Stücken (3 cm)
- 1 EL Estragonsenf
- 350 g Zwiebeln, in Spalten
- 30 g Butterschmalz
- 20 g Tomatenmark
- 1 - 2 Knoblauchzehen, halbiert
- 3 - 3 ½ TL Paprikapulver, edelsüß
- 1 - 1 ¼ TL Salz
- ½ TL Pfeffer, frisch gemahlen
-
¼ - ½
TL Cayennepfeffer
or ¼ - ½ TL Paprikapulver, rosenscharf - 1 TL Majoran, getrocknet
-
200
g Rinderfond
or 200 g Rindsuppe - 50 g Rotwein
- Nutrition
- per 1 Portion
- Calories
- 1483 kJ / 354 kcal
- Protein
- 32 g
- Carbohydrates
- 7 g
- Fat
- 21 g
- Saturated fat
- 11 g
- Fiber
- 2 g
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