John Myers
Ingredients for 8 servings:
- 450 g peas, frozen
- 500 g mushrooms
- 4 tbsp oil
- 500 g onion(s)
- 2 kg goulash, half pork, half beef
- Salt
- Cayenne pepper
- 1 tbsp, heaped flour
- 2 tbsp broth, clear
- 250 g sour cream
- 250 ml chili sauce
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 10 minutes
Such oven pots are ideal if you don’t know exactly whether your guests will be on time.
Thaw the peas. Peel the onions and slice into rings. Trim, wash, and halve the mushrooms. Heat oil in a roasting pan and brown the goulash in batches. Season with salt and cayenne pepper. Remove. Briefly fry the onions and mushrooms in the frying fat. Season and remove. Sauté the flour in the frying fat. Stir in 2 liters of water and stock and bring to a boil. Mix with the sour cream and chili sauce. Add the meat, onions, mushrooms, and peas to the sauce. Cover and braise in a preheated oven (electric stove: 200°C, fan: 175°C, gas mark 3) for about 2 hours. Serve with farmhouse bread, chips, or pasta.
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