Oven goulash with bread and marjoram crust

Name: Oven goulash with bread and marjoram crust
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Braised lamb (e.g. from the leg); 3 Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Tomato paste; 200 ml dry white wine; 1 package (500 g) chunky tomatoes; 1 package (500 g) colourful peppers; 2 stalks of celery; 1 can(s) (425 ml) white beans; 6-8 Stem(s) Marjoram; 3 discs Toast; 50 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Braised lamb (e.g. from the leg)
3 Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Tomato paste
200 ml dry white wine
1 package (500 g) chunky tomatoes
1 package (500 g) colourful peppers
2 stalks of celery
1 can(s) (425 ml) white beans
6-8 Stem(s) Marjoram
3 discs Toast
50 g Butter

Directions

1
Wash the meat, dab dry, dice. Peel and chop the onions. Heat oil in a roasting pan. Fry the meat for 7-8 minutes, turning it, add onions, season with salt, pepper and 1/2 teaspoon sugar. Add tomato paste, fry for 1-2 minutes. Deglaze meat with wine, tomatoes and 200 ml water. Cover and braise in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 1 1/2 hours
2
Clean, wash and chop the peppers and celery. Put beans in a sieve and rinse thoroughly. Wash marjoram, shake dry. Pluck the leaves from the stalks and chop them, except for something to garnish. Remove the crusts from the toast and chop coarsely. Grind coarsely in the universal chopper, knead with butter and chopped marjoram, season with salt and pepper
3
Stir the vegetables and beans into the goulash about 30 minutes before the end of the cooking time. Spread the bread mixture in flakes over the goulash and bake to finish. Take out the goulash, let it cool down a bit and garnish with marjoram