Braised goulash

Ingredients for 4 servings:

• 1 kg pork goulash
• 1 onion(s), diced
• 1 carrot(s), grated
• 100 g sour cream
• 2 tbsp ketchup
• 1 liter of water
• 3 tbsp flour
• 2 tsp broth, granulated
• Salt
• pepper
• bell pepper(s)
• 200 g cream

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 5 minutes

prepared in a flash and cooked in the oven

A really delicious recipe that came to me last weekend. I tried it out straight away and the family loved it. It doesn’t take long to prepare; the goulash practically makes itself. Put all the ingredients, except the cream, in a roasting pan and cook in the oven at around 180°C in an uncovered roasting pan for 1.5 to 2 hours. Stir every 20-30 minutes and check that there is still enough liquid; if not, add a little more water. I braised it the day before and then reheated it in a covered roasting pan at around 150°C for half an hour. Stir in the cream just before serving. The meat becomes so tender that you can cut it into pieces with a fork.