Pound goulash with potato crust

Name: Pound goulash with potato crust
Cook time: 3 h
Total time: 3 h
Yield: 5
Ingredients: 1 Pounds (500 g) Onions; 1/4 (125 g) pound of smoked; 7-10 Tbsp streaky bacon; 1 (500 g) Pounds of pork goulash and pork fat; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1-2 TEASPOONS dried thyme; 1/2 (250 g) Pounds of cherry tomatoes; 1 glass (370 ml) roasted. Peppers; 2 (1 kg) pounds of medium-sized potatoes; 250 g Whipped cream; 4-5 Tbsp Breadcrumbs; 1-2 TABLESPOONS Butter; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 5

1 Pounds (500 g) Onions
1/4 (125 g) pound of smoked
7-10 Tbsp streaky bacon
1 (500 g) Pounds of pork goulash and pork fat
7-10 Tbsp Pepper
7-10 Tbsp Salt
1-2 TEASPOONS dried thyme
1/2 (250 g) Pounds of cherry tomatoes
1 glass (370 ml) roasted. Peppers
2 (1 kg) pounds of medium-sized potatoes
250 g Whipped cream
4-5 Tbsp Breadcrumbs
1-2 TABLESPOONS Butter
7-10 Tbsp Parsley

Directions

1
Onions peel and roughly chop. Finely dice the bacon. Dab dry goulash and possibly dice smaller. Leave bacon in a roasting pan without fat until crispy. Sauté onions with. Pluck the ground pork in pieces and mix in with the goulash. Season with pepper and thyme. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 30 minutes. Stir more often
2
Wash the tomatoes. Drain the peppers and put them in
3
Cut pieces. Peel, wash and thinly slice or slice the potatoes
4
Take out the roasters. Mix the tomatoes and peppers into the goulash. Season with pepper and little salt. Put potatoes on top of the goulash like roof tiles. Pour cream over them. Cover the goulash and braise at the same temperature for about 1 3/4 hours.
5
Season potatoes and sprinkle with breadcrumbs. Spread butter in flakes on top. Bake everything open for another 20-30 minutes until golden brown. Garnish
6
Drink: cold beer