Pork goulash with bread crust

Name: Pork goulash with bread crust
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 300 g Onions; 1 kg Pork goulash; 3 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP Sweet peppers; 2 TABLESPOONS Flour; 1 (0,33 l) bottle of light beer (Pils); 1 package (500 g) bread mix "Ciabatta" with yeast; 1 TABLESPOON Olive oil; 2 red peppers; 100 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

300 g Onions
1 kg Pork goulash
3 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP Sweet peppers
2 TABLESPOONS Flour
1 (0,33 l) bottle of light beer (Pils)
1 package (500 g) bread mix "Ciabatta" with yeast
1 TABLESPOON Olive oil
2 red peppers
100 g Whipped cream

Directions

1
Onions peel and in rough cubes cut. If necessary, cut the meat smaller, heat the oil in a frying pan, fry the meat in it while turning it and take it out
2
Add tomato paste to the frying fat and fry. Add meat and onions, season with salt, pepper and 2 teaspoons paprika. Dust with flour. Deglaze with beer, pour on 1 litre of water. Simmer for about 2 hours at low to medium heat
3
Knead the baking mix, 340 ml lukewarm water and 1 tbsp. olive oil with the dough hook of the hand mixer until the dough is smooth and separates from the bowl rim. dust the dough with flour and let it rise covered in a warm place for 30-60 minutes
4
Quarter the peppers, clean, wash and chop them. Add to the goulash about 30 minutes before the end of the cooking time. Finally stir in cream
5
Pour the goulash into an ovenproof dish. Sprinkle some flour on a work surface, roll out bread dough a little larger than the baking dish. Place on the baking dish and press firmly over the edge of the dish. Cut the edge of the dough all around. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 20 minutes