Russian Goulash
by Editorial Staff
Summary
| Prep Time | 3 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 1 can mushrooms, whole (850 ml)
- 1 kg onion (s)
- 1 kg meat sausage
- 250 g bacon, smoked streaky
- 2 large bell peppers, (red and green)
- 2 kg goulash, mixed
- Salt and pepper, from the mill (to taste)
- 1 kg minced meat, mixed
- 4 tablespoon cornstarch
- 1 can tomato (s), (850 ml)
- 2 bottles sauce, (shish kebab a´ 50 ml)
- 200 g whipped cream
Print Recipe
Pin Recipe Instructions
- Drain the mushrooms. Peel the onions. Roughly dice the onions, sausage and bacon. Clean and wash the peppers and cut into pieces. Pat the goulash dry. Mix everything in a large bowl. Season with salt and pepper. Pluck the minced meat into pieces and fold in. Scatter cornstarch over it and mix in.
- Put the tomatoes in a large roasting pan (7 - 8 liters). Spread the meat mixture on top. Mix the shish kebab sauce and cream. Rinse the empty bottles with approx. 100 ml of water and pour them over. Pour the mixture evenly over the meat. Cover with a tightly fitting lid or aluminum foil and let simmer in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 3 hours. Stir and serve.
- Noodles go well with it.
- Drink: cold beer.
- TIP: You can also prepare the goulash the day before. Warm up slowly the next day. Tastes even better!
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