Sauerkraut goulash with potato gratin lid

Name: Sauerkraut goulash with potato gratin lid
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Ingredients: 1 kg mixed goulash (half beef, half pork); 2 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt and pepper; 2 TABLESPOONS Tomato paste; 2-3 TABLESPOONS Flour; 2 TEASPOONS Sweet peppers; 3 TSP clear broth (instant); 1 can(s) (850 ml) Sauerkraut; 1 kg Potatoes; 200 g Whipped cream; 1-2 TABLESPOONS Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 4

1 kg mixed goulash (half beef, half pork)
2 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp salt and pepper
2 TABLESPOONS Tomato paste
2-3 TABLESPOONS Flour
2 TEASPOONS Sweet peppers
3 TSP clear broth (instant)
1 can(s) (850 ml) Sauerkraut
1 kg Potatoes
200 g Whipped cream
1-2 TABLESPOONS Butter

Directions

1
Dab the goulash dry and possibly cut it a little smaller. Peel and chop the onions. Heat the lard in a casserole. Fry the goulash in portions over high heat until brown all around. Season each portion with salt and pepper.
2
Finally add onions and fry them.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Put all meat back into the pot. Stir in tomato paste and briefly sauté. Sprinkle with flour and paprika and sauté briefly while stirring.
4
Deglaze with approx. 1 l water. Bring to the boil, stir in broth and braise covered in the hot oven for approx. 45 minutes.
5
In the meantime drain sauerkraut well. Peel and wash the potatoes, slice or slice them thinly.
6
After 45 minutes mix the sauerkraut with the goulash. Place the potato slices in 2-3 layers on the goulash. Pour 1/3 cream over each layer and season with salt and pepper.
7
Cover the pot again. Braise in the oven at the same temperature for about 1 hour.
8
Remove the lid of the pot. Spread butter in pieces on the potatoes and bake without lid for another 45-60 minutes until golden brown.