Dutch oven with pineapple and mushrooms

Ingredients for 12 servings:

• 2 m.-sized onion(s)
• 3 bell peppers, red and green
• 1 can pineapple pieces, 340 g
• 2 class can/n mushrooms, 315 g each
• 2 kg pork goulash
• 3 tbsp steak seasoning
• 6 tbsp oil
• 1 jar Hungarian-style paprika sauce, 500 g
• 1 bottle of barbecue sauce, 250 g
• 500 ml whipped cream
• 1 tbsp curry powder
• 1 tbsp paprika powder, sweet
• 1 tsp cayenne pepper
• 1 tsp caraway powder
• 1 tsp ground pepper
• 150 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Roughly dice the onions. Clean and slice the bell peppers. Place the pineapple and mushrooms in a colander and let them drain. Chop the meat into smaller pieces if necessary and season with the steak seasoning. Heat a little oil in a pan and brown the meat in batches. Add the onions and bell peppers to the pan and sauté briefly. Mix the sauces with the cream and the remaining seasonings. First, add the onion and bell pepper mixture to a large, shallow baking dish. Then layer half of the meat cubes, half of the pineapple and mushroom mixture, and half of the sauce mix. Layer the other half of the ingredients in the same order in the dish. Bake uncovered in a preheated oven at 180°C for about 40 minutes, sprinkled with cheese halfway through. Serve with a baguette or rice.