Goulash Vegetable Pot

Name: Goulash Vegetable Pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g Pork goulash; 2 medium-sized onions; 500 g Carrots; 1/2 (approx. 500 g) Savoy cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp salt, black pepper; 1 TABLESPOON Tomato paste; 2 slightly heaped; 7-10 Tbsp Tbsp. flour; 1/8 l Red wine or broth; 500 g Potatoes; 200 g Sour cream or; 7-10 Tbsp Fresh cream; 1/2 bunch Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g Pork goulash
2 medium-sized onions
500 g Carrots
1/2 (approx. 500 g) Savoy cabbage
2 TABLESPOONS Oil
7-10 Tbsp salt, black pepper
1 TABLESPOON Tomato paste
2 slightly heaped
7-10 Tbsp Tbsp. flour
1/8 l Red wine or broth
500 g Potatoes
200 g Sour cream or
7-10 Tbsp Fresh cream
1/2 bunch Parsley

Directions

1
Dab the meat cubes dry and possibly cut them smaller depending on their size. Peel and chop onions. Peel, wash and slice carrots. Clean, wash and cut the savoy cabbage into coarse strips
2
Heat the oil in a casserole dish. Sauté the meat in it vigorously while turning. Season with salt and pepper. Add onion cubes and tomato paste, dust with flour. Sweat everything well and season again if necessary.
3
Gradually add wine and 600 ml of hot water while stirring. Bring everything to the boil. Add the carrots and savoy cabbage and braise covered for about 40 minutes
4
In the meantime, peel and wash the potatoes. Cut or slice the potatoes thinly
5
Season the goulash to taste and remove from the heat. Spread the potato slices on top. Mix sour cream with salt and pepper and pour over the potatoes
6
First bake in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) with lid on for 15 minutes, then open for another 20-25 minutes until golden brown
7
Wash and chop the parsley and sprinkle on the crust. Serve with boiled potatoes or mashed potatoes