Münsterland coach goulash

Name: Münsterland coach goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1.5 kg mixed goulash; 3 Onions; 100 g streaky smoked bacon; 350 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 discs Pumpernickel; 1/4 l dark ale; 3/4 l Meat broth; 4 Gherkins (glass); 1 glass (370 ml) Silver Onions; 200 g Schmand; 7-10 Tbsp coarse pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1.5 kg mixed goulash
3 Onions
100 g streaky smoked bacon
350 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 discs Pumpernickel
1/4 l dark ale
3/4 l Meat broth
4 Gherkins (glass)
1 glass (370 ml) Silver Onions
200 g Schmand
7-10 Tbsp coarse pepper

Directions

1
Dab meat dry, possibly cut a little smaller. Peel onions and chop them roughly. Cut bacon into cubes. Clean, clean and halve the mushrooms. Heat oil in a roasting pan. Brown the meat in it thoroughly.
2
Add bacon, onions and mushrooms and fry for 4-5 minutes. Season with salt and pepper. Crumble pumpernickel over it. Deglaze with beer and broth, bring to the boil. 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
Cut the cucumbers into slices. Drain silverskin onions on a sieve. About 5 minutes before the end of the cooking time, add the cucumbers and onions to the goulash. Season goulash to taste again. Arrange in a bowl and add a dash of sour cream.
4
Sprinkle with coarse pepper. Add the rest of the sour cream.