Pasta dishes are always a good idea!
Rinse the peppers, cut into strips and fry in hot clarified butter for 3-4 minutes. Remove and set aside. Cut the meat into medium cubes and fry in the remaining fat all around at a good temperature. Remove the skin from the onion and cut it into cubes. Rinse and clean the leek and cut it into rings.
Add the onions, leeks and paradeis pulp to the meat and fry well together, turning throughout. Sprinkle the spices, remove the saucepan from the heat and stir everything together thoroughly. Add the clear soup and simmer for 30-40 min. In the last 10 minutes, add the strips of paprika. Season the goulash, pour the sour cream on top and sprinkle with chives. Serve with noodles or potatoes.
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