Western Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef oulash, small pieces
- 100 g bacon, streaky, cut into small cubes
- 1 vegetable onion (s), cut into fine strips
- 1 green pepper (s), cut into fine strips
- 1 can corn, drained weight 240g
- 1 can kidney beans, drained weight 250 g
- 1 can mushrooms, sliced, drained weight 25g
- 3 tablespoon oil
- 2 tablespoon tomato paste
- 1 can tomato (s), chunky, approx. 400g
- 125 ml meat stock
- 75 g cheese, rated
- 40 g butter
- salt and pepper
- Paprika powder, (noble sweet)
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- If necessary, cut the goulash into smaller pieces. Heat the oil in a large saucepan and let out the bacon in it. Fry the goulash all over and add the onion and pepper strips. Braise while stirring. Sprinkle with salt, pepper, paprika and cayenne pepper. Stir in tomato paste. Stir in corn, kidney beans, mushroom slices, tomato pieces and stock.
- Now everything comes in a large, flat, greased baking dish. Sprinkle the cheese over it and put flakes of butter on it. Slide the tin onto the oven rack.
- Hot air: 160 ° C not preheated, 40 min.
- Fresh baguette or flatbread is served with it. If you like, you can continue to cook this dish on the stove in the pot over a mild heat, but then it takes about 1 hour (the cheese is only poured over it shortly before serving).
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