John Myers
Contents
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Ingredients
Goulash:
- 900 g Goulash half beef half pork
- 1 size Onion
- 100 g Streaky bacon
- 150 g Mushrooms brown
- 100 g Leek
- 200 g Red peppers
- 120 g Carrot
- 3 tbsp Clarified butter
- Salt pepper
- 1 tbsp Paprika powder
- 3 El go easy. Flour
- 100 ml White wine
- 200 ml Beef stock
- 175 ml Water
- 50 ml Vegetable cooking cream
Hood:
- 400 g Potatoes
- Pepper salt
- 100 ml Vegetable cooking cream
- 100 g Spicy, semi-hard cheese (e.g. Munster cheese, Choume or similar))
Instructions
Goulash and hood, preparation:
- Boil the potatoes with their skins until cooked, rinse and let cool. If the meat is in one piece, cut it into cubes approx. Peel the onion and cut into large cubes. Remove the rind from the bacon (but do not dispose of it, it will be added to the goulash as a flavor carrier) and cut it into large cubes. Brush and quarter the mushrooms. Wash and clean the leek, cut into 5 mm thin slices. Remove the skin from the peppers with a peeler, core and cut into large pieces. Peel and dice the carrot.
Goulash preparation:
- Preheat the oven to 200 ° O / bottom heat. Have a 20 x 30 baking dish ready. Heat 1 tablespoon clarified butter in a very large pan, sweat onions and bacon for 2 minutes until translucent and remove. Put another tablespoon of clarified butter in the same pan and sweat the mushrooms, leek, paprika and carrots, stir-fry for approx. 2 minutes, season a little with pepper and salt and also remove. Then fry the meat all around in the last tablespoon of clarified butter until it is slightly colored. Also season with pepper, salt and paprika, fold in the fried vegetables, dust everything with the flour, stir in, then deglaze with wine, stock and water, stir well and bring to the boil once briefly. Finally fold in the fried onions with the bacon, pour everything into the baking dish, close it tightly with aluminum foil and slide it into the oven on the 2nd rail from below. The cooking time is initially 1 hour 40 minutes.
Preparation of the hood and completion:
- Peel the potatoes and cut into 3 - 4 mm thin slices. Thinly cut off the red grease from the cheese and - as best you can, because it is quite soft on the inside - cut it into large cubes.
- After the above-mentioned cooking time, take the casserole dish briefly out of the oven, remove the aluminum foil, stir in 50 ml of cream, then place the potato slices on the surface like scales, season them with pepper and salt, pour 100 ml of cream over them and distribute the cheese cubes evenly. Then put the tin back into the oven and let it gratin for another 20-25 minutes.
- The workload is manageable ......... and the kitchen - if it can be served - clean. A family dish that is easy to prepare, also suitable for several people. You would only have to adjust the quantities according to the number of people specified here and use a much larger casserole dish.
- Bon appetit!
