Halle pot

Ingredients for 8 servings:

• 2 cloves garlic
• 2 m.-sized onion(s)
• 150 g bacon, streaky
• 1 kg pork goulash
• ¼ liter red wine
• ½ liter of jus (grand jus)
• 1 bay leaf
• 100 g crème fraîche
• 1 carnation(s)
• 1 pinch of nutmeg
• n. B. Salt
• n. B. Pfeffer
• 400 g mushrooms, preferably the brown ones
• 10 potatoes, floury
• 200 ml milk
• 200 g cheese, grated
• 100 ml cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Halle pot

The goulash is prepared as usual. Dice the bacon and onions and fry them. Then briefly fry the garlic and then add the meat. I like to chop it a little smaller, as suppliers often cut it quite large. Brown the meat well and deglaze with the red wine and jus. Then add a bay leaf and a clove, and it’s almost ready. Salt and pepper are also a must, but this depends on the individual. Now just simmer until the meat is tender, which takes about an hour, and then thicken it. You can thicken the goulash a little more, because it will be baked, and you don’t want the cheese to sink. Finally, add the crème fraîche and cream, and the goulash is ready. A little tip: you can get the goulash really dark with caramel coloring; it’s completely flavorless. I always fry the mushrooms separately, season them with salt and pepper and then add them to the goulash. I don’t think I need to say much about the mashed potatoes. Peel the potatoes, boil them, press them into a pan with warm milk, season with salt, pepper and nutmeg. With the milk, taste it; it’s better to add a little more than you end up with too much. Put the mashed potatoes in a buttered ovenproof dish and smooth it out with a spatula. If you don’t have one, you can use a spoon. Then just pour the goulash on top, sprinkle with cheese and bake everything until nice and crispy at 180°C in a fan oven. Oh yes, don’t forget to take out the bay leaf and cloves or, better yet, use a spice bag, then you won’t have to worry.