Lamb Goulash with Bread Crust

Dice the meat and onions and fry them in the heated oil in a large roasting pan for a few minutes. Add tomato paste and roast for about 1 minute. Season well with salt and pepper and add the sugar.

Deglaze with the wine. Then add the chopped tomatoes and about 200 ml of water (you can also use broth). Cover and simmer in the preheated oven at 160 degrees (or fan oven 130 degrees) for about 1 1/2 hours on the middle rack.

In the meantime, dice the peppers or cut into strips. Chop the celery and let the beans drain. Finely chop the marjoram.

Remove the rind from the toast slices and roughly crumble them. Knead with marjoram and butter. Season with salt and pepper.

When the goulash has been in the oven for 1 hour, stir in the paprika, beans and celery. Spread the toast on top and continue cooking the goulash (no longer covered) for the remaining half an hour. If necessary, switch on the grill briefly at the end so that the toast mixture becomes crispy.

The white beans can e.g. Replace with green runner beans. The other vegetables can also be varied well.