Alsatian Baeckaoffa

Name: Alsatian Baeckaoffa
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 medium-sized onions; 6 Stem(s) Thyme; 2 Bay leaves; 1 TEASPOON Peppercorns; 1.5 kg mixed goulash; 300-500 ml dry white wine (e.g. Pinot blanc); 1 package (500 g) Bread baking mixture farmer's crust with sourdough and yeast (e.g. Aurora); 1 small stick of leek (leek); 2-3 (approx. 300 g) Carrots; 750 g Potatoes; 7-10 Tbsp salt, pepper; 7-10 Tbsp Flour; 1 Protein

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

2 medium-sized onions
6 Stem(s) Thyme
2 Bay leaves
1 TEASPOON Peppercorns
1.5 kg mixed goulash
300-500 ml dry white wine (e.g. Pinot blanc)
1 package (500 g) Bread baking mixture farmer's crust with sourdough and yeast (e.g. Aurora)
1 small stick of leek (leek)
2-3 (approx. 300 g) Carrots
750 g Potatoes
7-10 Tbsp salt, pepper
7-10 Tbsp Flour
1 Protein

Directions

1
Peel and chop the onions. Wash and chop the thyme. Mix both with bay leaf, peppercorns and goulash in a bowl. Pour wine. Cover and leave to marinate for about 12 hours.
2
Knead the baking mix and 340 ml of lukewarm water with the dough hooks of the mixer for about 5 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 30 minutes.
3
Clean, wash and cut the leek into rings. Peel and wash carrots and potatoes, cut into cubes of about 2 cm. Drain the goulash over a sieve, catch the marinade. Layer meat, potatoes and vegetables in an ovenproof dish (approx. 3 l capacity), season with salt and pepper.
4
Pour on the marinade so that the mould for 2⁄3 is filled with it. Possibly pour on some more wine.
5
Knead the dough again for the bread cover. Roll out to a little flour about 1 cm thick and 2-3 cm larger than the tin all around. Whisk the egg white. Coat the edge of the tin with egg white. Place the bread lid on the baking tin and press down the rim.
6
Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 3 hours (cover with aluminium foil after approx. 2 hours) Drink tip: Pinot blanc (Pinot Blanc).