Beef goulash with potato topping

Name: Beef goulash with potato topping
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 3 Onions; 2 TABLESPOONS clarified butter; 1 kg Beef goulash; 7-10 Tbsp Salt; 2-3 TEASPOONS Sambal Oelek; 400 ml Vegetable broth; 1 can(s) (425 ml) chunky tomatoes; 1 Cinnamon stick; 2 Bay leaves; 4 Juniper berries; 600 g green beans; 1 glass (212 ml) pickled red peppers; 1 kg medium size potatoes (waxy); 100 g Whipped cream; 7-10 Tbsp Pepper; 4-5 Tbsp Breadcrumbs; 20–30 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

3 Onions
2 TABLESPOONS clarified butter
1 kg Beef goulash
7-10 Tbsp Salt
2-3 TEASPOONS Sambal Oelek
400 ml Vegetable broth
1 can(s) (425 ml) chunky tomatoes
1 Cinnamon stick
2 Bay leaves
4 Juniper berries
600 g green beans
1 glass (212 ml) pickled red peppers
1 kg medium size potatoes (waxy)
100 g Whipped cream
7-10 Tbsp Pepper
4-5 Tbsp Breadcrumbs
20–30 g Butter

Directions

1
Peel onions and cut them into strips. Heat the clarified butter in portions in a roaster. Fry the meat in it in portions for about 8 minutes while turning. After about 6 minutes add onions. Season with salt and Sambal Oelek
2
Deglaze with broth. Add tomatoes and season with cinnamon, bay leaf and juniper. Put the lid on the roaster. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 1/2 hours. In the meantime, wash and clean the beans and, depending on their size, cut them in half or in thirds. Cook in boiling salted water for about 8 minutes. Drain peppers and cut into cubes. Peel, wash and slice the potatoes
3
Take goulash out of the oven. Add 1/4 litre water, beans, paprika and cream. Put potatoes in flakes on the goulash. Season with salt and pepper and sprinkle with breadcrumbs. Spread butter in small flakes on top and bake at the same temperature for about 1 hour until golden brown