Goulash pound casserole with potato crust
easy
180 mins
180 mins
Ingredients
- 500 g Onions
- 125 g streaky smoked bacon
- 500 g Pork sausage
- 500 g Pork goulash
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried marjoram
- 250 g cherry tomatoes
- 1 glass (370 ml/ 210 g of pickled red peppers, roasted
- 1 kg medium size potatoes (waxy)
- 200 g Whipped cream
- 4-5 Tbsp Breadcrumbs
- 20-30 g Butter or margarine
- 7-10 Tbsp Parsley
Directions
- 1
Onions peel and roughly chop. Dice the bacon. Skip the bacon in a roasting pan without fat. Add onions and fry while turning. Pluck the ground pork in pieces and add to the onions with the goulash. Mix everything.
- 2
Season with pepper and marjoram and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Stir several times. In the meantime wash and drain the tomatoes. Drain the peppers and cut into pieces. Peel and wash the potatoes and cut them into thin slices. Take the roaster out of the oven. Mix tomatoes and paprika into the goulash. Put potatoes in flakes on the goulash. Pour cream evenly over them. Cover the roaster with aluminium foil and put it back in the oven. Stew goulash at the same temperature for about 1 3/4 hours. Remove aluminium foil.
- 3
Put potatoes in flakes on the goulash. Pour cream evenly over them. Cover the roaster with aluminium foil and put it back in the oven. Stew goulash at the same temperature for about 1 3/4 hours. Remove aluminium foil. Season potatoes with pepper and sprinkle with breadcrumbs. Spread fat in small flakes on top and bake for another 20-30 minutes until golden brown. Garnish with parsley
Nutrition Facts
750 kcal
32 g
48 g
44 g
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