Hungarian stew

Name: Hungarian stew
Yield: 4
Ingredients: Freshly ground black pepper; Salt; 1 Onion-minced; 1 tbsp Olive oil; 1 Red and 1 green bell pepper-coarsely chopped; 2 tsp Comments 2 tsp paprika; 2.5 dl Vegetable stock; 2.5 dl Oil; 30 g Butter; 4 slices Sandwich bread-cut into 1 cm cubes; 4 Large potatoes; 440 g Peeled tomatoes from the Tin

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Hungarian stew

		Freshly ground black pepper
		Salt
1		Onion-minced
1	tbsp	Olive oil
1		Red and 1 green bell pepper-coarsely chopped
2	tsp	Comments 2 tsp paprika
2.5	dl	Vegetable stock
2.5	dl	Oil
30	g	Butter
4	slices	Sandwich bread-cut into 1 cm cubes
4		Large potatoes
440	g	Peeled tomatoes from the Tin

Instructions for Hungarian stew

To prepare the Hungarian stew recipe, please follow these instructions:

The potatoes peeled and cut into large cubes. Heat the oil and butter in a large frying pan. Potato FRY crispy, and apologise for stirring. Onions and bell peppers, add and fry with in 5 min Then mix the peeled tomatoes, broth, cumin and paprika in. Season with salt and pepper. The right cooker on without lid for 10 min to the potatoes are completely tender. Serve with crunchy croutons. Croutons: heat the Oil in a large skillet. Bread dice FRY Golden and crispy, about 2 min Turn them constantly on the forehead. Be short at grease absorbent paper.

Tips:
Total preparation time: 30 min Cooking: 30 min

Hungarian stew

Ingredients for Hungarian stew

Instructions for Hungarian stew

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