Beef goulash with pumpernickel

Name: Beef goulash with pumpernickel
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g Beef goulash; 2 Onions; 200 g small mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 50 g diced lean ham; 2 discs Pumpernickel; 1 TABLESPOON Meat broth (instant); 2 Gherkins (glass); 3 tablespoons (approx. 50 g) Silver onions (glass); 1-2 tablespoons (approx. 20 g) ripened cream; 4 discs farmhouse bread

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g Beef goulash
2 Onions
200 g small mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
50 g diced lean ham
2 discs Pumpernickel
1 TABLESPOON Meat broth (instant)
2 Gherkins (glass)
3 tablespoons (approx. 50 g) Silver onions (glass)
1-2 tablespoons (approx. 20 g) ripened cream
4 discs farmhouse bread

Directions

1
Dab meat dry, possibly cut a little smaller. Peel and chop onions. Clean the mushrooms, wash if necessary and cut in half depending on size.
2
Heat the oil in a casserole or roasting pan. Brown the meat in it in 2-3 portions. Season with salt and pepper. Finally, add the diced ham, onions and mushrooms and fry. Season with salt and pepper.
3
Crumble the pumpernickel and stir in. Stir in 3/4 l water and stock and bring to the boil. Cover and stew for about 1 1/2 hours.
4
Cut the cucumbers into slices. Add to the goulash with the silver onions about 5 minutes before the end of cooking time. Season to taste with salt and pepper. Serve with sour cream and coarse pepper. Fresh farmhouse bread tastes good with it.