Cauldron goulash with mushrooms

Ingredients for 8 servings:

• 450 g peas, frozen
• 500 g onion(s)
• 500 g mushrooms
• 4 tbsp oil
• 2 kg goulash, mixed
• Salt
• Cayenne pepper
• 1 tbsp flour
• 2 tbsp broth, granulated
• 250 g sour cream, or thick sour cream
• 1 bottle of chili sauce, 250 ml
• Parsley, for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

ideal for many guests, but can also be easily frozen

Thaw the peas. Peel the onions and slice into thin rings. Trim and wash the mushrooms, and halve them if necessary. Pat the goulash dry. Heat the oil in a roasting pan. Brown the goulash in batches until well browned. Season with salt and cayenne pepper. Remove from the pan. Briefly fry the onions and mushrooms in the frying fat. Season with salt and pepper. Sprinkle with flour and sauté. Stir in approximately 2 liters of water, the broth, sour cream, and chili sauce, and bring to a boil. Stir in the meat and peas. Cover and braise in a preheated oven (electric stove: 200°C/fan: 175°C/gas mark 3) for approximately 2 hours. Garnish with parsley. Serve with fresh bread.