Layered goulash

Name: Layered goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 Onions; 200 g streaky smoked bacon; 1 kg Pork goulash; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground caraway; 150 g Schmand; 1 collar Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 Onions
200 g streaky smoked bacon
1 kg Pork goulash
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground caraway
150 g Schmand
1 collar Parsley

Directions

1
Onions peel, in strips cut. Dice bacon. Wash goulash and pat dry. Drain sauerkraut on a sieve, collect sauerkraut juice. Put half goulash, half onions, half bacon and half sauerkraut in a casserole dish.
2
Season with salt, pepper and caraway. Layer the remaining ingredients and season. Stir sour cream with sauerkraut juice until smooth. Season with salt and pepper. Pour the sour cream over the goulash. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours.
3
Wash the parsley, dab dry, chop coarsely and sprinkle over the layered goulash.