Russian goulash

Ingredients for 15 servings:

• 1 can mushrooms, whole (850 ml)
• 1 kg onion(s)
• 1 kg meat sausage
• 250 g bacon, smoked streaky
• 2 large bell peppers (red and green)
• 2 kg goulash, mixed
• Salt and pepper, freshly ground (to taste)
• 1 kg minced meat, mixed
• 4 tbsp cornstarch
• 1 can of tomatoes (850 ml)
• 2 bottles of sauce (shashlik – 250 ml each)
• 200 g whipped cream

Instructions

Working time approx. 3 hours 30 minutes; Total time approx. 3 hours 30 minutes

Party recipe for 12 – 16 people

Drain the mushrooms. Peel the onions. Roughly dice the onions, sausage, and bacon. Trim, wash, and slice the bell peppers. Pat the goulash dry. Mix everything in a large bowl. Season with salt and pepper. Tear the minced meat into pieces and fold in. Sprinkle cornstarch over the meat and mix. Place the tomatoes in a large roasting pan (7-8 liters capacity). Spread the meat mixture on top. Mix the shish kebab sauce and cream. Rinse the empty bottles with about 100 ml of water and add the sauce. Pour the mixture evenly over the meat. Cover with a tight-fitting lid or aluminum foil and simmer in a preheated oven (electric stove: 200°C / fan: 175°C / gas mark 3) for about 3 hours. Stir and serve. Pasta goes well with it. A cold beer is a good drink. TIP: The goulash can also be prepared the day before. Slowly reheat the next day. Tastes even better!