John Myers
Our Easter Goulash with Onions and Chamignon … from Römertopf
The perfect our easter goulash with onions and chamignon … from römertopf recipe with a picture and simple step-by-step instructions.
Easter goulash … from the Roman pot
- 750 g Beef
- 750 g Veal
- Salt and pepper
- 5 tbsp Sweet paprika
- 4 piece Cut onions
- 1 pack Fresh brown mushrooms
- 1 Can Corn
- 150 g Peas Tk
- Cut the meat into cubes, put everything in a bag, salt, pepper and drizzle with a little oil, let it stand overnight in the refrigerator.
- The next morning, water the Roman pot and then fill the pot, put the meat in it, sprinkle with paprika, salt and pepper if necessary.
- Drain the can of corn and spread over it.
- Clean the champis with a soft brush and slice them.
- Peel the onions and slice them as well.
- Layer everything on the meat, the order does not matter.
- Put the soaked lid on the Römertopf and put the whole thing in the oven for about 2 hours at 190 degrees Celsius, after which the meat has a good color and can be placed on the table, because the Römertopf is an attractive table decoration. You can of course also serve the meat in a bowl.
- As a side dish we had bread dumplings from the mini jelly cake, a great alternative to the bread dumpling from the water bath.
- The vegetable side dish was an apple red cabbage
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