Tomato goulash with chocolate under crusty bread cover

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Peel, wash and finely dice the carrots. Heat the oil in portions in a large casserole. Brown the meat in it in portions. Put the meat back into the casserole. Add onions and carrots and fry briefly while turning. Season with salt, pepper, paprika and sugar. Dust with flour and sauté briefly. Add tomato paste. Deglaze with tomatoes, stock and red wine. Bring to the boil, cover and stew for about 1 3/4 hours. Stir several times

2. 2

   Place the baking mix and 340 ml of lukewarm water in a bowl. Knead with the dough hooks of the hand mixer at the highest setting for approx. 5 minutes to a smooth dough. Cover the dough and leave to rise for approx. 45 minutes until the dough has increased considerably

3. 3

   Roughly chop the chocolate. Knead the dough again with floured hands. Roll out on a floured work surface (approx. 2.5 cm larger than the casserole dish). Add the chocolate to the goulash, stir in and bring to the boil briefly. Season goulash with salt and pepper again. Put half of the goulash into an ovenproof dish. Brush the edge of the baking dish with butter. Place floured pastry lid on top. Press the rim lightly

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove from oven, break open bread crust. Let the rest of the goulash cool down and freeze

Nutrition Facts

KCAL
690 kcal

CARBS
63 g

FATS
15 g

PROTEINS
66 g