Summary

Ingredients

• 750 g beef oulash
• 350 g onion rins
• 50 g clarified butter
• 1 clove garlic, finely diced
• 125 g bacon cubes
• 750 g potato (s), peeled, sliced
• g 1,250 white cabbae, rouhly chopped
• 500 ml beef broth, self-cooked or instant
• salt and pepper
• 1 cup sour cream

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Instructions

1. Heat the clarified butter in an ovenproof roaster and fry the goulash until browned while turning. Add the onion rings, the garlic and the bacon cubes and also fry briefly. Season the contents of the pot well with salt and pepper.
2. Layer the potatoes on top of the meat, then the cabbage. Important: do not stir. Pour in the broth. Cover and cook the stew in the oven at approx. 170 ° C hot air for 100 - 120 minutes. Stir after cooking.
3. Add the sour cream, let it melt and stir again.
4. If no children eat with you, part of the broth can also be replaced with red wine.
5. The dish contains approx. 486 Kcal per serving.