Paprika goulash with potato cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut them into thin slices. Mix eggs, egg yolk and cream and season well with salt, pepper and nutmeg. Layer potato slices in a well greased box form (25-26 cm long; 1 1/2 litre capacity). Pour egg cream over it. Bake in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. Wash the goulash, dab dry and cut into smaller pieces if necessary.

2. 2

   Peel onions and cut into large cubes. Quarter the peppers, clean, wash and cut into pieces. Heat lard in a pot. Fry the goulash and onions for about 10 minutes, turning them well. Season with salt, pepper and paprika. Stir in tomato paste. Dust with flour. Deglaze with red wine and 1/2 litre water. Add paprika, bring to the boil briefly. Stew at medium heat for about 1 1/2 hours in a closed pot. Put bacon in a pan and let it crisp, take it out and drain it on kitchen paper.

3. 3

   Stir in tomato paste. Dust with flour. Deglaze with red wine and 1/2 litre water. Add paprika, bring to the boil briefly. Stew at medium heat for about 1 1/2 hours in a closed pot. Put bacon in a pan and let it crisp, take it out and drain it on kitchen paper. Wash parsley, dab dry and chop finely. Break the bacon into small pieces and mix with the parsley. Take the cake out of the oven and let it cool down for about 15 minutes. Carefully turn it over, turn it over and sprinkle with the bacon-parsley mixture. Cut the cake into slices and serve with the goulash

4. 4

   Wash parsley, dab dry and chop finely. Break the bacon into small pieces and mix with the parsley. Take the cake out of the oven and let it cool down for about 15 minutes. Carefully turn it over, turn it over and sprinkle with the bacon-parsley mixture. Cut the cake into slices and serve with the goulash

5. 5

   With 6 people:

Nutrition Facts

KCAL
620 kcal

CARBS
34 g

FATS
34 g

PROTEINS
38 g