Alsatian Baekeoffa

Name: Alsatian Baekeoffa
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 pack of (500 g) Bread mix "Farmer's crust" with yeast; 350 g Carrots; 300 g Leek (leek; 4-5 Tbsp Oil; 1.5 kg mixed goulash; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1/2 l dry white wine (e.g. Riesling); 1/2 l Beef bouillon (glass or instant); 2 Twigs Thyme; 1 Bay leaf; 7-10 Tbsp Protein

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 pack of (500 g) Bread mix "Farmer's crust" with yeast
350 g Carrots
300 g Leek (leek
4-5 Tbsp Oil
1.5 kg mixed goulash
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1/2 l dry white wine (e.g. Riesling)
1/2 l Beef bouillon (glass or instant)
2 Twigs Thyme
1 Bay leaf
7-10 Tbsp Protein

Directions

1
For the bread crust, place the baking mixture and 340 ml of lukewarm water in a bowl and knead well for about 5 minutes using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for approx. 30 minutes.
2
Meanwhile peel or clean the carrots and leeks, wash and cut into slices or rings. Heat the oil in portions in a casserole or frying pan (approx. 2 litres capacity). Fry the goulash in 2-3 portions.
3
Put all the meat in the pot and season with salt and pepper. Dust with flour. Deglaze with white wine and stock. Simmer covered for 45 minutes. Add vegetables, thyme and bay leaf after 20 minutes.
4
Knead the bread dough well again. Depending on the size of the mould, roll out a lid (dough must be 1-2 cm thick and 2-3 cm larger than the mould). Brush the sides of the mould with egg white, place the dough on top and press the edges well down.
5
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-60 minutes until golden brown.