Goulash casserole

Ingredients for 3 servings:

• 1 onion(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 tbsp oil
• 600 g goulash, mixed
• salt and pepper
• Paprika powder, sweet
• 1 tbsp tomato paste
• 1 bay leaf
• 150 ml red wine, dry
• 375 ml vegetable broth
• 100g Gouda
• 450 g potatoes, waxy
• 12 g cornstarch
• 100 g peas, frozen

Instructions

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

First, peel and dice the onion. Trim, wash, and roughly chop the bell peppers. Heat oil in a roasting pan and brown the meat on all sides. Add the onion and bell pepper and sauté. Season with salt, pepper, and paprika. Add the tomato paste and sauté. Add the bay leaf. Deglaze with red wine and vegetable stock, bring to a boil, and simmer covered for about an hour. Preheat the oven to 150°C (convection oven). In the meantime, grate the cheese. Peel, wash, and thinly slice the potatoes. Mix the cornstarch with 2 tablespoons of water until smooth, stir into the boiling goulash, bring back to a boil, and simmer for about a minute. Season again with salt, pepper, and paprika. Now fold in the peas. Pour the goulash into a baking dish and arrange the potato slices on top. Sprinkle with grated cheese and bake in the preheated oven for about 50 minutes.