Crystal Nelson
Contents
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Ingredients
Stew goulash
- 100 g Strips of bacon
- Sunflower oil to your taste
- 500 g Beef goulash
- 1 Red Onion
- 1 bunch Soup vegetables
- 1 tbsp Tomato paste
- 170 ml Malt beer
- 250 ml Water
- 300 g Potatoes
- 100 g Camembert
Instructions
- Take a saucepan, add strips of bacon and fry until crispy without adding any fat, then remove. Pour sunflower oil into the pot to taste, heat it up. Peel and roughly dice the onion. Clean, peel and chop soup vegetables.
- Heat sunflower oil in a saucepan and fry the beef goulash in it. Add coarsely diced onions & chopped soup vegetables, fry with them. Add the bacon strips, stir. Add tomato paste to the goulash and roast.
- Salt, pepper the whole thing. Deglaze with malt beer and water and stir. Then decant and pour into the greased round magician. Put the lid on and in the cold oven, on the lowest rail. Place at 230 ° degrees top / bottom heat, cook for about 90 minutes.
- Wash the potatoes and cook in boiling water for about 20 minutes. Then drain, quench & let cool down. When cool, peel and cut into slices. After the time has elapsed, take the magician with the stewed goulash out of the oven.
- Place the potato slices on the stewed stew like a roof tile. Cut the camembert into slices and then dice them. Then distribute on top. Put everything back in the oven and turn down to 200 degrees.
- Bake without the lid for about 20 minutes. Then serve immediately on flat plates.
