John Myers
Ingredients for 8 servings:
- 2 kg goulash, mixed, cut into very small pieces, preferably pork fillet or turkey fillet
- 3 onions, finely sliced into rings
- 3 bell peppers, colored
- 1 can kidney beans, approx. 400 g
- 1 can tomatoes, chopped, approx. 400 g
- 1 can of mushrooms, approx. 400 g
- 600 ml cream
- 400 ml broth
- 150 ml chili sauce, sweet and hot
- 100 ml BBQ sauce (salsa sauce)
- salt and pepper
- chili powder
- Paprika powder, hot
- 200 g cream cheese spread
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
Place the very finely chopped meat in a large pot or roasting pan. Add the sliced onion rings and small, sliced bell peppers. Add the mushrooms, kidney beans, and tomatoes. Pour in the broth and cream. Season to taste with chili sauce and salsa. Season the gourmet pot with salt, pepper, chili powder, and paprika. Stir in the cream cheese and mix well. Braise the gourmet pot in the oven with the lid closed for about 2.5 hours at 200°C (top/bottom heat). Season to taste, adjust seasoning if desired, and serve with white bread and salad. The pot can be prepared well in advance.
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