Southern Casserole

Name: Southern Casserole
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 Onions; 2 Garlic cloves; 1 green pepper; 1 Celery; 1 small Hokkaido pumpkin (à approx. 600 g); 2 kg Beef goulash; 4 TABLESPOONS Oil; 3 TSP dried oregano; 1 bottle (330 ml each) Coke; 7-10 Tbsp salt, pepper; 1 TEASPOON Chili Flakes; 7-10 Tbsp Tabasco

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Shh, a little secret: the dish owes its malty, round taste to a good shot of cola

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 Onions
2 Garlic cloves
1 green pepper
1 Celery
1 small Hokkaido pumpkin (à approx. 600 g)
2 kg Beef goulash
4 TABLESPOONS Oil
3 TSP dried oregano
1 bottle (330 ml each) Coke
7-10 Tbsp salt, pepper
1 TEASPOON Chili Flakes
7-10 Tbsp Tabasco

Directions

1
Peel onions and garlic. Quarter onions and cut into slices, chop garlic finely. Clean, wash and chop the bell peppers and celery, leaving some celery green aside. Quarter pumpkin, remove seeds, wash and chop.
2
Dab meat dry. Heat oil in a roasting pan. Brown the meat in it in portions and take it out. Fry the prepared vegetables and oregano briefly in the frying fat. Add meat again. Deglaze everything with cola and about 1 l water. Season with salt, pepper, chili flakes and Tabasco.
3
Cover and cook in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 2 hours. Season goulash with salt and pepper. Finely chop the celery green and sprinkle over the goulash. Serve with baguette.