Vegetable and meat casserole

Name: Vegetable and meat casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Pork goulash; 2 Onions; 500 g Carrots; 1 (approx. 500 g) cabbage; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Flour; 1/8 l Red wine; 500 g Potatoes; 1-2 TABLESPOONS dark sauce thickener; 200 g Schmand; 1/2 bunch curly parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Pork goulash
2 Onions
500 g Carrots
1 (approx. 500 g) cabbage
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Flour
1/8 l Red wine
500 g Potatoes
1-2 TABLESPOONS dark sauce thickener
200 g Schmand
1/2 bunch curly parsley

Directions

1
Wash the meat and dab dry. Peel and chop the onions. Peel, wash and slice carrots. Clean, wash and cut the savoy cabbage into bite-sized pieces. Heat oil in a casserole.
2
Fry the meat in it over a high heat, turning it until golden brown. Add diced onion and tomato paste. Season with salt and pepper and dust with flour. Stir in wine and 600 ml water. Add carrots and savoy cabbage.
3
Cover and stew for about 30 minutes. In the meantime, peel and wash the potatoes and cut them into thin slices. Season the casserole once again. Stir in sauce thickener. Spread potato slices on top and season with salt.
4
Stir sour cream until smooth and pour over the potatoes. Cook in the open roaster in the preheated oven (electric cooker: 200 °C/ gas: level 3) for another 30 minutes. Cover if necessary. Before serving, wash, chop and sprinkle parsley over the potatoes.