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Goulash – pot from the oven

updated

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Ingredients for 8 servings:

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

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Thaw the peas. Peel the onions and slice into rings. Trim, wash, and halve the mushrooms. Heat the oil in a roasting pan. Brown the goulash in batches. Season with salt and cayenne pepper. Then remove from the pan. 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. Add the sour cream and chili sauce and stir to combine. Add the meat, onions, mushrooms, and peas to the sauce. Cover and braise everything in a preheated oven at 200°C for about 2 hours. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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