Goulash with mushroom and groats
Ingredients for 6 servings:
Goulash
- Pork neck 800 g
- Carrots 150 g
- Marjoram 2 teaspoons
- Celery 50 g
- Mushrooms 100 g
- Bacon 50 g
- Red wine 100 ml
- Onion 100 g
- Leek 80 g
- Sweet paprika 1 teaspoon
- Hot pepper 1 teaspoon
- Salt 1 teaspoon
- Oil 30 ml
- Bay leaf 3 pcs.
- Allspice 3 pcs.
- Cumin pinch
- Pepper ⅓ teaspoon
Buckwheat groats
- Buckwheat groats 270 g
- Salt 1 teaspoon
- Butter 15 g
- Water 540 ml
- Onion 10 g
Sauerkraut
- Sauerkraut 530 g
- Salt ½ teaspoon
- Pepper pinch
- Bay leaf 3 pcs.
- Allspice 3 pcs.
- Water 400 ml
Preparation:
Goulash
- Cut the meat into cubes about 3×3 cm, then marinate it with spices and oil.
- Place it in an ovenproof dish, add the diced vegetables, mushrooms, and bacon, as well as the red wine.
- Cover the dish with a lid or aluminium foil. Place in the oven on a deep baking tray and bake according to the instructions shown on the display.
Buckwheat groats
- Pour the buckwheat into an ovenproof dish, add salt and boiling water.
- Cover the dish with a lid or aluminium foil. Place it in the oven on a rack and bake according to the instructions on the display.
- Once it’s done, sauté the diced onion in butter and add it to the buckwheat.
Sauerkraut
- Place the sauerkraut in an ovenproof dish, add boiling water and the spices, then cover the dish with a lid or aluminum foil.
- Put it in the oven on a rack and bake according to the instructions shown on the display.
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