John Myers
Hunter’s Goulash with Rösti Crust
The perfect hunter’s goulash with rösti crust recipe with a picture and simple step-by-step instructions.
Hash browns
- 2 Red peppers
- 2 Onion
- 500 g Mushrooms rosé
- 1 tbsp Olive oil
- 0,33 l Beer dark
- 1 tbsp Tomato paste
- 1 Can Tomatoes chopped 425 ml
- 2 tbsp Flour
- 4 tbsp Water
- Salt
- Pepper from the grinder
- Sweet paprika
- 600 g Potatoes
- 1 Egg
- 3 tbsp Cornstarch
- Salt
- 1 tbsp Thyme
- Peel the onions and roughly dice. Clean and wash the peppers and cut into small pieces. Clean and quarter the mushrooms. Pat the goulash dry and cut it a little smaller if necessary. Heat the oil in a roasting pan. Add the meat and fry it vigorously while turning, remove.
- Place the onions, mushrooms and peppers in the hot frying fat and fry. Season with salt, pepper and paprika. Add the meat again, stir in the tomatoes. Add the beer and 1 liter of water, bring to the boil, cover and stew for approx. 2 hours over a medium heat. Mix the flour with water until smooth and stir into the goulash. Simmer for about 5 minutes. Put the goulash in a baking dish.
- In the meantime, peel and wash the potatoes. Grate the potatoes on a coarse grater. Lightly squeeze the grated potatoes. Mix the potatoes, egg and potato starch. Season with salt and thyme. Spread the rösti mixture on the goulash. Bake in a preheated oven at 180 ° C for about 25 minutes.
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