John Myers
Goulash with Potato Crust
The perfect goulash with potato crust recipe with a picture and simple step-by-step instructions.
- 1 size Onion
- 1 bunch Soup vegetables
- 1 kg Beef goulash
- 1 tbsp Clarified butter
- 1 tsp Sweet paprika powder
- 1 tbsp Tomato paste
- 0,5 tbsp Dried marjoram
- 1 liter Vegetable broth
- 500 g Waxy potatoes
- 2 tbsp Butter
- Mint fresh
- Heat the butter lard in a pressure cooker and fry the meat in portions, season with salt and pepper. Remove the meat. Roast the onions and vegetables in the frying fat, season with salt and pepper. Add the meat again. Add the paprika powder and tomato paste, sauté. Add marjoram and broth.
- Let the goulash simmer over low heat for about 12-15 minutes. Peel and wash the potatoes and slice them with a slicer or in a kitchen machine. Melt 2 tablespoons of butter, mix with the potatoes. Lightly salt the potatoes. Heat the oven to 200 degrees (fan oven 180 degrees).
- Grease the pan with butter (1El), fill half of the goulash. Arrange half of the potatoes on the goulash like a roof tile. Melt the remaining butter (1E) and drizzle over the potatoes. Bake the casserole in the oven for about 12-15 minutes, garnish with herbs if you like.
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