Goulash soufflé with a stewed hood

Name: Goulash soufflé with a stewed hood
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 3 medium-sized onions; 3 Peppers (e.g. green and red); 250 g Mushrooms; 1 kg mixed goulash; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sweet paprika; 2 TABLESPOONS Tomato paste; 2 str. tbsp. flour; 3/4 l clear soup; 1 washer Toast; 200-250 g Sour cream or crème fraîche; 50 g grated cheese (e.g. gratin cheese)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

3 medium-sized onions
3 Peppers (e.g. green and red)
250 g Mushrooms
1 kg mixed goulash
1-2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sweet paprika
2 TABLESPOONS Tomato paste
2 str. tbsp. flour
3/4 l clear soup
1 washer Toast
200-250 g Sour cream or crème fraîche
50 g grated cheese (e.g. gratin cheese)

Directions

1
Peel and chop the onions. Clean, wash and cut the peppers into pieces. Clean the mushrooms, possibly wash and cut in half or quarters
2
Dab dry goulash, dice smaller if necessary. Heat the oil in an ovenproof roaster. Brown the meat all around in portions. Add onions, mushrooms and paprika and fry for about 3 minutes, turning the meat. Season to taste. Stir in tomato paste. Dust with flour and sweat everything. Deglaze with broth, bring to the boil
3
Cover and braise in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/2 hours. Season to taste
4
Debark and crumble the toast. Mix sour cream and cheese. Spread everything on the goulash. Bake open at 225 °C (fan oven: 200 °C/gas: level 4) for 15-20 minutes. Goes well with boiled potatoes