Onion goulash with bread crust

Name: Onion goulash with bread crust
Cook time: 3 h
Total time: 3 h
Yield: 2
Ingredients: 6 Onions; 2 Carrots; 3 TABLESPOONS clarified butter; 3 kg mixed goulash; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 2 TABLESPOONS + some flour; 2 TABLESPOONS Tomato paste; 1/2 l dry red wine; 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS clear broth (instant); 50 g Dark chocolate; 1 package (500 g) Bread baking mixture farmer's crust; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 2

6 Onions
2 Carrots
3 TABLESPOONS clarified butter
3 kg mixed goulash
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
2 TABLESPOONS + some flour
2 TABLESPOONS Tomato paste
1/2 l dry red wine
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS clear broth (instant)
50 g Dark chocolate
1 package (500 g) Bread baking mixture farmer's crust
7-10 Tbsp Grease

Directions

1
For the goulash, peel and chop the onions. Clean, peel, wash and chop the carrots. Heat the lard in a casserole. Dab the meat dry and fry it in 2-3 portions until well browned.
2
Add onions and carrots to the last meat portion and fry briefly. Put all the meat in the pot. Season with salt, pepper, paprika and sugar.
3
Dust the goulash with flour, stir in the tomato paste and briefly sweat it together while stirring. Deglaze with wine, tomatoes, juice and 1 l water. Bring to the boil and stir in the stock. Cover and stew for about 1 3/4 hours.
4
Stir now and then. Chop the chocolate, add to the goulash and melt in it. Season to taste with salt and pepper.
5
For the bread crust, knead the baking mix and 340 ml of lukewarm water with the dough hooks of the mixer for about 5 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 45 minutes.
6
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Knead dough on some flour again, roll out approx. 3 cm larger than the form.
7
Put half the goulash in the casserole dish. Grease the rim of the dish. Place the lid on top and press the rim lightly. Bake in the oven for about 25 minutes.
8
To freeze the rest of the goulash, let it cool down and freeze. If necessary, defrost overnight in the refrigerator and reheat.