Lindhooper Cattle Herders – Pot

Ingredients for 4 servings:

• 500 g beef, from the leg
• 400 g mixed mushrooms from a can or jar
• 1 bunch of soup vegetables
• 3 m.-sized onion(s)
• 1 tsp, leveled salt
• 2 tsp, levelled pepper, mixed from the mill
• 2 tbsp paprika powder, sweet
• 250 ml beef broth
• 150 ml crème fraîche
• 1 tbsp, leveled sauce thickener, dark
• 1 bunch of parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

German beef goulash with mixed mushrooms in a Roman pot

Soak the Roman pot in water for at least 20 minutes. Preheat oven to 220°C (425°F); check with an oven thermometer if available. Rinse the meat with cold water, pat dry with kitchen paper, and cut into bite-sized pieces. Drain the mixed mushrooms through a sieve. Clean and finely chop the soup vegetables. Peel the onions and dice them. Empty everything into the Roman pot, season with salt, and mix well. Add the beef broth and cover. Cook in the oven, uncovered, for 85 minutes. Chop the parsley. Mix the crème fraîche and sauce thickener. Stir in after the cooking time, replace the lid, and cook for another 5 minutes at the same heat. Stir thoroughly once more at the end. Sprinkle with chopped parsley when serving. Serve with pasta, boiled or parsley-flavored potatoes, bread dumplings, or rice. If the oven is open and the Roman pot is closed, the dish can be kept warm for a long time, for example if the visitor is not on time.