Carriage goulash with potato-camembert topping

Name: Carriage goulash with potato-camembert topping
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Onions; 2 medium-sized carrots; 2 TABLESPOONS Oil; 1 kg mixed goulash; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Flour; 1 (0,33 l) bottle of Altbier or malt beer; 750 g Potatoes; 200 g cream camembert (60 % fat); 2 TABLESPOONS cold butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Onions
2 medium-sized carrots
2 TABLESPOONS Oil
1 kg mixed goulash
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
2 TABLESPOONS Flour
1 (0,33 l) bottle of Altbier or malt beer
750 g Potatoes
200 g cream camembert (60 % fat)
2 TABLESPOONS cold butter

Directions

1
For the goulash peel onions and carrots. Wash the carrots, dice everything. Heat the oil in a casserole or frying pan. Fry the goulash in it in portions. Season with salt and pepper, take out.
2
Fry the onions and carrots in hot frying fat. Stir in tomato paste and flour, sweat briefly. Add meat again. 3⁄4 l Pour on water and beer, bring to the boil. Cover and stew for about 1 1⁄2 hours.
3
For the hood, wash the potatoes and cook in water for about 20 minutes. Quench potatoes, peel them and let them cool down a bit. Cut them into slices about 1⁄2 cm thick. Dice Camembert.
4
Put the goulash in a casserole dish. Spread potato slices, camembert and butter in pieces on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 30 minutes until golden brown.