Colourful Szegedin goulash casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat the oil in a pot and fry the goulash meat in it in portions. In the meantime drain the sauerkraut. Peel and finely chop the onion. Take the meat out and put it aside. Fry the onion in the cooking fat for about 5 minutes at medium heat until golden brown.

2. 2

   Add tomato paste and dust with paprika. Deglaze with 1 litre water. Add meat, sauerkraut and bay leaf and simmer for about 1 hour. In the meantime wash and clean the bell peppers and cut them into medium sized cubes. Peel and wash the potatoes and cut them into medium-sized cubes. Add the bell peppers and potatoes to the goulash about 10 minutes before the end of the cooking time and cook in it. Season Szegedin goulash with salt, pepper and caraway seeds and put it in an oven dish. Mix crème fraîche with mustard until smooth and spread it on the goulash. Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 15 minutes.

3. 3

   Add the bell peppers and potatoes to the goulash about 10 minutes before the end of the cooking time and cook in it. Season Szegedin goulash with salt, pepper and caraway seeds and put it in an oven dish. Mix crème fraîche with mustard until smooth and spread it on the goulash. Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 15 minutes. Wash marjoram and parsley, dab dry and pluck off. Garnish casserole with marjoram and parsley and serve

Nutrition Facts

KCAL
430 kcal

CARBS
14 g

FATS
20 g

PROTEINS
45 g