Goulash with sauerkraut and potato gratin

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Dab meat dry if necessary. Heat oil in a roasting pan. Fry the meat in it in portions at high heat, remove. Meanwhile peel and chop onions and garlic. Put onions, garlic, paprika powder and tomato paste into the roaster and fry briefly

2. 2

   Put the meat back into the roaster, season with salt and pepper. Sprinkle flour over it and sweat while stirring. Deglaze with broth, bring to the boil, loosen the roasting set. Cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. In the meantime, pour on some water or broth if necessary

3. 3

   Peel and wash the potatoes and cut them into thin slices. Season cream with salt and pepper. Take the roaster out of the oven. Mix sauerkraut into the goulash. Put potatoes in 2-3 layers on the goulash. Pour cream evenly over the potatoes after each layer. Cover the roaster and put it back in the oven. Stew the goulash at the same temperature for about 1 more hour

4. 4

   Remove cover. Spread the butter in small flakes on the potatoes and bake for another 50-60 minutes until golden brown. (If the liquid is over the potatoes, skim off a little so that it is about 1 finger's breadth under the potatoes. If the potato gratin becomes too brown, put the lid on again

Nutrition Facts

KCAL
860 kcal

CARBS
42 g

FATS
38 g

PROTEINS
67 g