Summary

Ingredients

• 450 g peas, frozen
• 500 g onion (s)
• 500 g mushrooms
• 4 tablespoon oil
• 2 kg goulash, mixed
• salt
• Cayenne pepper
• 1 tablespoon flour
• 2 tablespoon stock, grained
• 250 g sour cream, or firm sour cream
• 1 bottle chili sauce, 250 ml
• Parsley, for garnish

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Instructions

1. Thaw the peas. Peel the onions and cut into thin rings. Mushrooms, clean, wash and halve if necessary. Pat the goulash dry.
2. Heat the oil in a roasting pan. Fry the goulash vigorously in portions. Season with salt and cayenne pepper. Remove.
3. Briefly fry the onions and mushrooms in the frying fat. Season with salt and pepper. Dust the flour over it and sweat it. Stir in approx. 2 liters of water, stock, sour cream and chili sauce and bring everything to the boil. Stir in the meat and peas.
4. Cover and simmer in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 2 hours. Garnish with parsley.
5. Fresh bread goes well with it.