Fiery Goulash Pot
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 450 g peas, (frozen)
- 500 g onion (s)
- 500 g mushrooms, (white)
- 4 tablespoon oil, (-5 )
- 2 kg goulash, (mixed)
- salt
- 2 tablespoon flour
- 2 liters broth, (clear, instant)
- 250 g sour cream
- 250 ml sauce for grilling
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Thaw peas. Cut the onions into rings. Halve the mushrooms depending on the size. Heat the oil in a Dutch oven. Fry the goulash in portions, season with salt and pepper. Take out meat.
- Fry the onions and mushrooms in the same saucepan. Salt and pepper. Remove. Dust the roast set with flour and deglaze with stock. Pour the sauce into a small container.
- Mix the sour cream and grill sauce. Layer the meat and vegetables alternately with the sour cream sauce in the roasting pan. Add the thickened broth. Then cover and cook in the preheated oven (electric stove: 200 ° C: fan oven: 115 ° C; gas stove: level 3) for about 2 hours. Simple farmhouse bread tastes good with it.
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