Lamb stew with filo pastry

Name: Lamb stew with filo pastry
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 500 g small mushrooms; 4 Onions; 2 Garlic cloves; 100 g streaky smoked bacon; 800 g Lamb for goulash; 3 TABLESPOONS Sunflower oil; 300 g Carrots; 2 Branches of rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml dark ale; 50 g Currant Jelly; 80 g Tomato Cream Cheese; 2 Filo dough sheets; 30 g liquid butter

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

500 g small mushrooms
4 Onions
2 Garlic cloves
100 g streaky smoked bacon
800 g Lamb for goulash
3 TABLESPOONS Sunflower oil
300 g Carrots
2 Branches of rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml dark ale
50 g Currant Jelly
80 g Tomato Cream Cheese
2 Filo dough sheets
30 g liquid butter

Directions

1
Clean and trim the mushrooms and, depending on their size, possibly halve them. Peel onions and cut into strips. Peel and roughly chop the garlic. Cut bacon into strips. Chop meat roughly. Leave the bacon in a roasting pan until crispy and take it out. Add 2 tablespoons of oil to the bacon fat and fry the meat in portions for approx. 8 minutes each while turning
2
Peel the carrots, cut them in half lengthwise and slice them. Add onions, garlic, mushrooms, bacon and carrots to the meat and braise for another 10 minutes. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely. Season stew with salt, pepper and rosemary. Deglaze with beer, bring to the boil and braise in a closed roaster for about 2 1/2 hours. Stir in jelly
3
Put the stew in an ovenproof dish and spread the cheese on top flakes. Spread the pastry sheets with butter one after the other. Place the pastry sheets loosely on the stew. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes