Summer bakéoffe with beans

Name: Summer bakéoffe with beans
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 Onions; 300 g Carrots; 500 g Sliced and Kenya beans; 2 Garlic cloves; 6 Stem(s) Savory; 1 kg Potatoes; 3 TABLESPOONS oil + oil for the strudel dough sheets; 1 kg mixed goulash; 2–3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 250 ml Vegetable broth; 500 ml dry white wine; 1 TEASPOON Butter; 1 TABLESPOON Milk; 1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 Onions
300 g Carrots
500 g Sliced and Kenya beans
2 Garlic cloves
6 Stem(s) Savory
1 kg Potatoes
3 TABLESPOONS oil + oil for the strudel dough sheets
1 kg mixed goulash
2–3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
250 ml Vegetable broth
500 ml dry white wine
1 TEASPOON Butter
1 TABLESPOON Milk
1 package (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
7-10 Tbsp Kitchen yarn
7-10 Tbsp Grease

Directions

1
Peel and chop the onions. Peel, wash and slice the carrots. Clean and wash the beans. Cut the beans into pieces. Kenya beans halve or third. Peel garlic and chop finely. Wash savory, shake dry and tie up with kitchen string. Peel, wash and roughly dice the potatoes
2
Heat 3 tablespoons of oil in a casserole, add the meat and fry over a high heat, turning vigorously. Add onions, garlic and bay leaf. Fry briefly while turning. Season with salt and pepper. Dust with flour, sweat on, deglaze with stock and wine, bring to the boil. Add potatoes, beans and carrots and mix in. Bring to the boil again, cover and stew for about 1 1/4 hours
3
Take it off the stove, let it cool down a little so that the rim of the pot is not quite as hot. Take the strudel dough out of the fridge and let it rest at room temperature for about 10 minutes. Melt butter and stir in milk. Grease the rim of the pot. Roll out the dough sheets and place 5 sheets one after the other as a lid on the pot, leaving the rim to protrude. Spread each strudel sheet thinly with oil. Spread the upper strudel sheet with butter and milk mixture
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Roll up the remaining dough sheets again, pack well and use them for other purposes as soon as possible. Remove Baeckeoffe from the oven. Break open dough lid
5
Waiting time approx. 30 minutes