Beer goulash with potato crust

Name: Beer goulash with potato crust
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg mixed goulash; 250 g Onions; 1/2 bunch Thyme; 3 Stem(s) flat leaf parsley; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 1/2 l dark Belgian beer (Chimay); 1 TEASPOON twigs lemon thyme; 1 TABLESPOON Honey; 2 discs Toast; 800 g Potatoes; 20 g Butter or margarine

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg mixed goulash
250 g Onions
1/2 bunch Thyme
3 Stem(s) flat leaf parsley
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
1/2 l dark Belgian beer (Chimay)
1 TEASPOON twigs lemon thyme
1 TABLESPOON Honey
2 discs Toast
800 g Potatoes
20 g Butter or margarine

Directions

1
Wash the goulash and dab dry. Peel and chop the onions. Wash and chop the herbs. Heat lard in a casserole. Brown the meat in it in portions. Add onions at the end and fry.
2
Add all the meat again, season with salt and pepper. Stir in tomato paste. Dust with flour, sweat while stirring. Deglaze with 1/4 litre water and half the beer, bring to the boil. Stir in broth and possibly honey.
3
Stir in the herbs. Cover and stew for about 1 1/4 hours. Little by little pour on the rest of the beer. In the meantime, remove the crust from the toast and crumble finely. Peel and wash the potatoes and cut into small cubes.
4
Season goulash with salt and pepper. Mix potato cubes and toast. Spread on the goulash. Season with salt and pepper. Cover and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
5
Then spread fat in flakes on top and bake open in a hot oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4 or under the hot grill) for about 10 minutes.