potato casserole

Ingredients for 4 servings:

• 500 g goulash (pork), lean
• 50 g bacon, streaky
• 2 m.-sized onion(s)
• 2 garlic cloves
• 4 tbsp oil
• 2 stalk(s) leeks
• 1 bell pepper(s), red
• 4 tomatoes
• 500 g potatoes
• salt and pepper
• 1 tsp sweet paprika powder
• 1 tsp caraway seeds
• 1 tsp thyme, dried
• 2 tbsp butter
• 200 g sour cream
• 2 eggs
• 125 g cheese (Gouda), grated
• Fat for the casserole dish
• 1 bell pepper(s), green

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

tasty with or without meat

Cut the meat into medium-sized cubes and the bacon into small cubes. Peel and finely chop the onions and garlic cloves. Heat the oil in a pan. Brown the pork well, then remove it. Fry the bacon cubes. Add the onions and fry until translucent, then add the garlic. Trim the leek and slice into thin rings. Trim the bell peppers and slice into thin strips. Peel and chop the tomatoes. Peel the potatoes and slice them with a cucumber slicer. Preheat the oven to 220°C. Grease a fairly long baking dish. Layer half the potatoes. Season with a little salt, pepper, caraway, paprika, and thyme. Add half the vegetables and sprinkle with the aforementioned seasonings. Add the meat and bacon and onion mixture. Season again. Add the remaining vegetables and season again. Then place the potato slices on top and season again. Spread half of the butter in small pieces. Now cover the covered casserole dish and place it in the center of the oven for 60 minutes. Meanwhile, whisk the sour cream with the eggs. After 60 minutes, pour the egg mixture over the casserole and sprinkle with the grated cheese. Sprinkle the remaining butter on top. Finally, bake for another 15 minutes in the now uncovered dish. Serve hot. Note: The cooking time will naturally be shorter without meat; test for doneness.