Onion goulash with potato crust

Name: Onion goulash with potato crust
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 500 g Onions; 1 (approx. 150 g) Carrot; 1 can(s) (425 ml/ 400 g Einw.) peeled tomatoes; 3 TABLESPOONS Oil; 750 g mixed goulash; 1 TABLESPOON Tomato paste; 1 slightly heaped tbsp. flour; 1 Bay leaf; 11/2 TSP creeping thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 g Potatoes; 1-2 TABLESPOONS Breadcrumbs; 20 g Butter or margarine

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

500 g Onions
1 (approx. 150 g) Carrot
1 can(s) (425 ml/ 400 g Einw.) peeled tomatoes
3 TABLESPOONS Oil
750 g mixed goulash
1 TABLESPOON Tomato paste
1 slightly heaped tbsp. flour
1 Bay leaf
11/2 TSP creeping thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 g Potatoes
1-2 TABLESPOONS Breadcrumbs
20 g Butter or margarine

Directions

1
Onions peel and cut into fine slices. Peel, wash and slice the carrot. Chop the tomatoes in the tin. Heat some oil in a pan and fry the meat in it while turning.
2
Take out, put the remaining oil and onions in the pan and fry the onions in the hot frying fat. Finally stir in tomato paste, dust with flour and sauté briefly. Deglaze with 1/8 litre water.
3
Add tomatoes, meat, carrot and bay leaf. Season with 1 teaspoon of thyme, salt and pepper and place in a watered Roman pot or an ovenproof dish with lid. Place in a cold oven and braise for about 11/4 hours (electric cooker: 200°C/ gas: level 3).
4
In the meantime wash and peel the potatoes and cut them into thin slices. Season goulash with salt and pepper. Spread potato slices on the goulash, season with salt, pepper and remaining thyme and cook covered for another 15 minutes.
5
Then sprinkle the potatoes with breadcrumbs and flakes of fat and bake without lid for 15 to 20 minutes until golden brown.