Goulash casserole

Goulash casserole

Goulash casserole can also be prepared in large quantities very well. When the guests arrive, the goulash casserole only needs to be baked briefly in the oven. Boil the potatoes as boiled potatoes, leave to cool in cold water, peel and slice. Meanwhile, heat the fat in a casserole and fry the pork goulash vigorously in it. Peel onions, chop into small cubes and add to the goulash. Switch the temperature down to the lowest setting and place a lid on the unit. Halve the green peppers, remove the white seeds and skins and cut into small pieces. Add the paprika to the goulash and braise for about 15 minutes. Meanwhile, clean the green beans, halve them and add to the goulash. Add the stock and season the goulash with pepper, salt, a sprig of savory and chopped parsley. Braise the beans for approx. 10 minutes. Grease a casserole dish lightly and cover with a layer of potato slices. Lightly salt the potatoes. Remove the goulash and vegetables from the casserole with a skimmer and spread over the potatoes. Spread some gravy on top and pour cream over the goulash. Cover the goulash with a second layer of potato slices and salt lightly. Cut the tomatoes into slices and spread over the potatoes. Pour the rest of the gravy over it and sprinkle with grated Edam. Preheat the oven to 200° and bake the goulash casserole on the middle shelf for about 10 minutes until the cheese has melted. If the goulash casserole has been prepared for a celebration and it has been cooled in between, the heating time in the oven must be extended accordingly.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
740 kcal
52 g
55 g
27 g

(C)opyright by Marions Kochbuch