Potato and minced meat layered stew

Ingredients for 4 servings:

• 1 ½ kg potato(s), waxy
• 1 kg tomatoes
• 500 g minced meat, mixed
• 4 m.-sized onion(s)
• 250 g gherkins
• 50 g bacon, fat
• 500 ml beef bouillon, instant
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

“Goulash potatoes” – needs a little more preparation time

Remove the rind from the bacon and finely dice the bacon. Fry the bacon in a large pot over medium heat until lightly browned. Remove the pot from the heat and let the fat cool. Meanwhile, peel the potatoes and slice them. Score the tomatoes crosswise with a sharp knife and blanch them in boiling water for about 2-3 minutes, then refresh them with cold water. Peel the tomatoes, remove the stems, and slice them. Peel the onions and slice them as thinly as possible. Slice the gherkins. Then spread 1/3 of the potato slices in the pot with the rendered bacon and season generously with salt and pepper. Spread half of the minced meat over the potatoes, tearing the minced meat into bite-sized pieces. Then spread half of the onion rings over the minced meat and add half of the sliced ​​gherkins on top. Layer half of the tomato slices and season generously with salt and pepper. Spread the second third of the potatoes over the tomatoes, season generously, and layer the remaining ingredients in the same order. Finally, spread the remaining potatoes and season again with salt and pepper. Return the pot to the stove and carefully fill the pot with half a liter of broth. Bring the stew to a boil over high heat, then immediately reduce the heat and simmer the pot on low heat with the lid on. This takes about 40-45 minutes. Do not stir during this time. The stew is ready when the top potatoes are tender. This is my mother’s recipe and a favorite with my family. I have no idea where the name “Gulaschkartoffeln” comes from, but that’s what we’ve always called the stew. Like most stews, goulash potatoes are excellent for reheating the next day, so they can easily be cooked for two days.