Beef layered stew

Ingredients for 4 servings:

• 800 g beef goulash
• 4 carrots
• 750 g potatoes, mainly waxy or waxy
• 600 g white cabbage
• 1 onion(s)
• 1 apple, red
• 600 ml water, boiling
• 3 tbsp oil
• salt and pepper
• Coriander seeds
• e.g. chopped parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

quick and easy

Preheat oven to 200°C (fan oven not recommended!) Peel the potatoes and cut into approximately 1 cm thick slices, then soak in cold water. Cut the carrots into approximately 1 cm thick slices. Quarter the cabbage, remove the tough core, and cut crosswise into approximately 4 cm strips. Peel and dice the onion. Core, peel, and quarter the apple, then cut the apple quarters crosswise into strips. Brown 800 g of beef in a roasting pan or casserole dish until crispy, then add the onion. Season the meat thoroughly with salt and pepper. Drain the potatoes and layer them on top of the meat. Layer the carrots, apple, and cabbage on top, seasoning each layer with salt, pepper, and ground coriander seeds. Pour 600 ml of boiling water over the potatoes. Cover and bake in the oven for 1.5 hours. Then season to taste, serve, and sprinkle with parsley. Tastes delicious!