How to make
In a cup, mix the tomato puree with the ketchup and black pepper, set it aside.
Cut the cleaned onion into crescents, grate the carrots lengthwise like Korean carrots and the roasted and peeled red peppers into long strips.
Cut the cleaned, washed and dried fillets into cubes. In a pot with a lid, fry the meat, until it aquires a light golden color in the heated oil, add the onion, carrots and fry for 2-3 minutes on low heat.
Add the tomato mixture to them and mix. Add 2 cups of water and as much salt as you like.
After the goulash boils, leave it to simmer for about 15 minutes, by stirring occasionally.
Serve the dish with baked potatoes in butter sprinkled with oregano.
The chicken goulash is ready.
