John Myers
Ingredients for 10 servings:
- 450 g peas (frozen)
- 500 g onion(s)
- 500 g mushrooms (white)
- 4 tbsp oil, (-5 tbsp)
- 2 kg goulash (mixed)
- Salt
- 2 tbsp flour
- 2 liters of broth (clear, instant)
- 250 g sour cream
- 250 ml barbecue sauce
- Cayenne pepper
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 5 minutes
Thaw the peas. Slice the onions into rings. Halve the mushrooms depending on their size. Heat the oil in a casserole dish. Brown the goulash in batches, seasoning with salt and pepper. Remove the meat. Brown the onions and mushrooms in the same pot. Season with salt and pepper. Remove. Dust the pan juices with flour and deglaze with stock. Pour the sauce into a small bowl. Mix the sour cream and barbecue sauce. Layer the meat and vegetables in the roasting dish, alternating with the sour cream sauce. Add the thickened stock. Then cover and cook in a preheated oven (electric oven: 200°C; fan oven: 175°C; gas oven: mark 3) for about 2 hours. Simple farmhouse bread goes well with this dish.
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