Summary

Ingredients

• 500 g oulash (pork)
• 500 g oulash (beef)
• 4 tablespoon oil
• 1 large onion (s)
• 30 g butter
• 750 g potato (s), sliced
• 300 g beans, reen
• 300 g mushrooms (chestnuts, porcini mushrooms, champinons, etc.) sliced
• 0.5 liter ½ beer (Pils)
• 3 bay leaves
• 4 clove (s)
• salt and pepper
• Paprika powder, noble sweet
• some marjoram
• Caraway seeds, ground

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Instructions

1. Peel the onion, cut into small pieces and fry in hot oil at not too high a temperature (let it become translucent). Add the paprika powder (at a low temperature, otherwise it will be bitter) and stir with the sweaty onion. Then add the goulash and fry. Season well with salt and pepper.
2. Butter a baking dish (this recipe would also be suitable for preparing in a large Roman pot instead of a baking dish).
3. Layer by layer - starting with the sliced potatoes, then green beans, sliced mushrooms and then add the fried goulash to the pan or saucepan. Add the bay leaves, some marjoram, caraway seeds and cloves. Finally cover with a layer of potato slices. Add the beer. Cover the baking dish or saucepan.
4. Cook in a preheated oven (do not preheat when using a Roman pot) at approx. 180 ° C for about 2 - 2.5 hours. Serve hot.