layer goulash
I got the tip from a friend. A delicious and simple dish.
Take for 4 servings:
- 1kg goulash
- 250g lean, diced bacon
- 2 onions, chopped up
- 3 peppers
- 2 bottles of chili sauce
- 1 cup of sour cream or creme fraiche
Layer all but the Schmand / Creme Fraiche in this order in a roasting pan and refrigerate for approx. 24 hours.
Then at 200 ° C (top / bottom heat) for 3 hours in the oven.
Then stir in the Schmand / Creme Fraiche.
These pasta taste very good or just a baguette.
