Goulash Tartiflett

Ingredients for 4 servings:

• 3 onions
• 200 g mushrooms, small
• 1 leek(s)
• 100 g bacon, streaky
• 1 kg goulash, mixed
• 2 tbsp clarified butter for frying
• salt and pepper
• 1 ½ tbsp flour
• 150 ml dry white wine
• 1 tbsp vegetable stock powder
• 500 g potatoes, waxy
• 80 ml cream
• 100 g soft cheese (Reblochon cheese)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

for the cold evening on the couch

Peel and roughly dice the onions. Trim and halve the mushrooms. Trim, wash, and slice the leek into rings. Thinly slice the bacon. Pat the goulash dry, and cut it into smaller pieces if necessary. Heat 1 tablespoon of clarified butter in a roasting pan or large casserole dish. Fry the bacon in it, turning occasionally, then remove. Then brown the mushrooms vigorously in the hot frying fat. Briefly fry the leek and remove everything from the pot. Heat 1 tablespoon of clarified butter back in the roasting pan. Brown the meat in batches until golden brown on all sides. Finally, add the onions and brown. Once all the meat is in the pot, add the bacon back in and season with salt and pepper. Dust the goulash with flour and sauté briefly, then deglaze with wine and 3/4 l water. Stir in the stock powder, bring to a boil, and then cover and simmer the goulash over medium heat for about 2 hours. Meanwhile, boil the potatoes with their skins on. Peel them and let them cool. About 15 minutes before the end of the goulash’s cooking time, add the mushroom and leek mix and the cream to the pot. Meanwhile, preheat the oven to 200°C (fan oven). Cut the potatoes into slices approximately 3-5 mm thick. Season the goulash with salt and pepper and transfer to a gratin dish, if desired. Arrange the sliced ​​potatoes on top of the goulash in a shingle pattern. Sprinkle with cheese. Bake the dish in the hot oven for another 30 minutes until crispy. For 4 servings, one serving has 830 kcal.