Goulash casserole with sour cream crust

Name: Goulash casserole with sour cream crust
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 Onions; 2 red and 1 green pepper; 250 g Mushrooms; 2 TABLESPOONS Oil; 1 kg mixed goulash; 2 TABLESPOONS Tomato paste; 2 str. tbsp. flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3/4 l clear broth (instant); 50 g Toast; 250 g Schmand; 50 g gratin cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 Onions
2 red and 1 green pepper
250 g Mushrooms
2 TABLESPOONS Oil
1 kg mixed goulash
2 TABLESPOONS Tomato paste
2 str. tbsp. flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3/4 l clear broth (instant)
50 g Toast
250 g Schmand
50 g gratin cheese

Directions

1
Peel and chop the onions. Clean, wash and cut the peppers into large cubes. Clean and halve the mushrooms. Heat the oil in a roasting pan and fry the meat in portions while turning it. Add onion, mushrooms and paprika and fry for about 3 minutes, turning. Stir in tomato paste. Dust with flour and sauté briefly.
2
Season with salt, pepper and paprika. Deglaze with broth and bring to the boil. Cover the roast and put it in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) and let it braise for about 1 1/2 hours. Remove the crusts and crumble the toast. Mix sour cream, crumbs and cheese. Increase oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4), add sour cream to the goulash and bake for 15-20 minutes. Boiled potatoes taste good with it