Greek bean casserole made from string beans, lamb goulash, tomatoes, vegetable onion and feta cheese

Name: Greek bean casserole made from string beans, lamb goulash, tomatoes, vegetable onion and feta cheese
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 300 g); 800 g Leg of lamb (boneless); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 ml Vegetable broth (instant); 400 g Tomatoes; 2 Branches of rosemary; 1 kg Cutting beans; 1 pinch Sugar; 100 g Sheep's cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 300 g)
800 g Leg of lamb (boneless)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 ml Vegetable broth (instant)
400 g Tomatoes
2 Branches of rosemary
1 kg Cutting beans
1 pinch Sugar
100 g Sheep's cheese

Directions

1
Peel and chop the onion. Wash the meat, dab dry and cut into cubes. Heat the oil in an ovenproof roasting pan. Fry the meat for about 8 minutes, turning it over. Season with salt and pepper.
2
Add the onion and sauté. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 2 hours. Gradually pour in the stock. Wash, clean and quarter the tomatoes.
3
Wash the rosemary and shake dry. Add tomatoes and rosemary to the goulash after 15 minutes. Wash and clean the beans and cut them into pieces about 5 cm long. Cook in boiling salted water for about 10 minutes.
4
Then drain and add to the goulash about 30 minutes before the end of the cooking time. Season to taste with salt, pepper and sugar. Sprinkle with crumbled cheese.