John Myers
Ingredients for 1 servings:
- 80 g beef goulash, ready prepared, with sauce
- 120 g potatoes, peeled and weighed
- 1 bell pepper(s), yellow
- 2 pointed peppers, red
- 60 g goat cheese (sliced cheese)
- Salt and pepper from the mill
- Chili flakes from the mill
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Potato goulash and pepper casserole topped with goat cheese
Grease a baking dish, slice the potatoes into it with a kitchen slicer, and season. Preheat the oven to 200°C (top/bottom heat). Quarter, deseed, and dice the yellow bell pepper, and place it on top of the potatoes. Spread the goulash and sauce over the yellow bell pepper. Quarter, deseed, and dice the red bell pepper, and place it on top of the meat, seasoning if desired. Thinly slice the goat cheese and cover the red bell pepper with it. Place in the oven on the middle rack for about 30 minutes. Cooking time may vary depending on the oven. Then arrange on a plate and serve.
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